Grilled Mojo-Marinated Skirt Steak

Ingredients

• 6 garlic cloves (minced)
• 2 tbsp soy sauce
• 1 tsp lime zest (grated)
• 0.25 cup lime juice (from about 2 limes; divided)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.75 tsp salt (plus extra for seasoning)
• 0.5 tsp orange zest (grated)
• 0.5 cup orange juice
• 0.25 tsp red pepper flakes
• 2 lb skirt steak (trimmed and cut with grain into 6- to 8-inch-long steaks; outside skirt steak preferred)
• 2 tbsp extra-virgin olive oil (divided)
• 1 tsp baking soda

Steps

1. 1

   In a 13 by 9-inch baking dish, combine the minced garlic, soy sauce, 2 tablespoons of the lime juice, cumin, oregano, 3/4 teaspoon salt, orange juice, and red pepper flakes.

2. 2

   Place the steaks in the dish and flip them to ensure both sides are thoroughly coated with the marinade.

3. 3

   Cover the dish and refrigerate for 1 hour, flipping the steaks halfway through the marinating time.

4. 4

   Remove the steaks from the marinade and transfer the marinade to a small saucepan. Pat the steaks completely dry with paper towels.

5. 5

   In a small bowl, combine 1 tablespoon of olive oil and the baking soda. Rub this oil mixture evenly onto both sides of each steak.

6. 6

   Bring the marinade in the saucepan to a boil over high heat and boil for 30 seconds to ensure it is food-safe.

7. 7

   Transfer the boiled marinade to a bowl and stir in the lime zest, orange zest, the remaining 2 tablespoons of lime juice, and the remaining 1 tablespoon of olive oil. Set this sauce aside.

8. 8

   Prepare the grill. FOR A CHARCOAL GRILL: About 25 minutes before grilling, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high, cover, and heat until hot, about 15 minutes. Turn off one burner (the one farthest from the primary burner) to create a cooler zone, leaving the other burners on high.

9. 9

   Clean and oil the cooking grate. Cook the steaks on the hotter side of the grill until well browned, 2 to 4 minutes per side.

10. 10

    Move the steaks to the cooler side of the grill and use an instant-read thermometer to check the temperature. Cook until the meat registers 130 to 135 degrees Fahrenheit for medium.

11. 11

    Transfer the steaks to a cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.

12. 12

    Cut the steaks on a bias against the grain into 1/2-inch-thick slices. Arrange on a serving platter, drizzle with 2 tablespoons of the prepared sauce, and serve, passing the remaining sauce separately.

Notes

For the best results, use 'outside' skirt steak, which is thicker and more tender than 'inside' skirt steak. Skirt steak is most tender when cooked to medium (130-135°F). Always slice against the grain to ensure tenderness.

Nutrition per serving

• main
• grilled
• steak
• beef
• dinner
• high-protein
• summer