Marinated Skirt Steak

Note: Ideally, the beef should marinate for 4-24 hours, but it’ll definitely work if you only have 30 minutes.

Trim skirt steak of excess fat or silver skin. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces and place in a gallon-size zip top bag.

Make the marinade by processing the remaining ingredients in a blender or food processor. Reserve 2 tablespoons of the marinade to serve as a sauce. Pour remaining marinade over steaks in the zip top bag. Seal bag well and knead to make sure the marinade reaches all surfaces of the meat. Chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.

Remove steaks from marinade and dry with paper towels. Preheat grill (or cast iron pan on the stove top) to medium-high heat. Cook steak for 2-4 minutes per side. Remove steak to a clean plate. Allow steak to rest for 5-10 minutes before slicing thinly across the grain. Toss with reserved marinade and serve.

Note: If cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve.