Home Recipes Citrus-Cumin Grilled Skirt Steak

Citrus-Cumin Grilled Skirt Steak

Serves 4 Grill 15 minutes, plus 1 hour marinating

Ingredients

  • 2 lbs skirt steak
  • 1/3 cup olive oil, divided
  • 1/4 cup fresh lime juice
  • 2 tbsp orange juice
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes

Method

  1. Whisk together 1/4 cup olive oil, lime juice, orange juice, garlic, cumin, smoked paprika, salt, and pepper. Pour over the skirt steak in a shallow dish or zip-top bag.
  2. Marinate at least 1 hour at room temperature or up to 8 hours in the fridge — skirt steak's loose grain soaks up flavor fast.
  3. Make the chimichurri while the steak marinates: combine parsley, oregano, red wine vinegar, red pepper flakes, remaining olive oil, and a pinch of salt; set aside to meld.
  4. Remove the steak from the marinade and pat dry. Heat a heavy skillet or grill pan over high heat until just smoking.
  5. Sear the steak 2-3 minutes per side for medium-rare — skirt steak is thin and cooks fast, so watch closely and don't walk away.
  6. Transfer to a cutting board, tent with foil, and rest 5-7 minutes.
  7. Slice thinly against the grain, on a slight bias — this is essential for skirt steak's texture.
  8. Arrange on a platter and spoon the chimichurri generously over the sliced meat.
  9. Serve immediately while warm, with extra chimichurri alongside.

Chef's tip

Slicing against the grain matters more on skirt steak than any other cut — its long muscle fibers make it chewy if you slice with them instead of across.

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