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Skirt steak is marinated overnight in tangy citrus juices, making it tender and flavorful!
In a large plastic bag inside a bowl, combine the orange juice, lime juice, lemon juice, garlic, onion, cilantro, and cumin. Mix well, then reserve 1/2 cup of the mixture in a separate container.
Add the skirt steak to the bag, press out most of the air, and seal. Refrigerate overnight, or for at least four hours.
Thirty minutes before you are ready to cook, remove the steak from the refrigerator and let it stand in the marinade. Heat your grill, or grill pan, to medium-high heat and brush lightly with oil. Remove the steak from the marinade and season well with salt and pepper.
Grill to your preferred level of doneness. I like mine medium-rare, about three minutes per side.
Remove the steak from the grill and tent with foil. Allow the steak to rest for ten minutes. While the steak rests, take the reserved marinade and heat it in a small saucepan over medium heat. Cook until it reduces slightly. Strain into a small serving bowl.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!