Tilt your kilt and take your taste buds on a new and exciting adventure with this amazing marinated skirt steak recipe. I guarantee it will never see the inside of your Tupperware®; there won’t be any leftovers—it’s just THAT GOOD.
For starters, grab a skirt steak and trim off the excess fat and connective tissue. Could you find a less fatty cut of meat? Sure, but for this skirt steak recipe, which I suggest cutting into strips (like fajita meat), this particular cut is perfect.
For the record, skirt steak is the only cut of meat acceptable for fajitas, in my opinion. In addition to its impeccable taste, skirt steak provides 10 nutrients that are essential for a healthy, active lifestyle. It’s an excellent source of protein, selenium, B12, zinc, niacin, and B6, and it’s a good source of phosphorus, choline, iron, and riboflavin.
Fun fact: Skirt steak is a long, thin cut of beef from the diaphragm muscles of the cow. Skirt steak is prized for its intense beefy flavor over tenderness. While skirt steak tends to be a tough cut, it takes very well to marinades (hint, hint), which helps tenderize the meat, and for best results, it should be seared or grilled to rare or medium rare.
If you are interested learning more about different cuts of beef, the connection between beef and health and weight management, and numerous resources and infographics related to beef research, you might consider checking out BeefNutrition.org and its partner websites.
You’ve waited patiently long enough; let’s get to it!
Skirt Steak Recipe
• ¼ cup low-sodium soy or tamari sauce
• juice from one lime
• 3 cloves garlic, minced
• ¼ cup jalapeños, chopped
• ¼ cup green onion, chopped
• ¼ cup fresh cilantro, chopped
• 1 ounce tequila (optional)
• 1 ½ – 2 pounds skirt steak, cleaned of all excess fat and connective tissue
1. To make the marinade, combine all the ingredients, except the skirt steak, into a large bowl and whisk together to combine. Or, if you prefer, you can add all the ingredients to a blender or food processor and blend until smooth.
2. After preparing the marinade, pour it over the skirt steak in non-reactive pan (e.g., glass) or Ziploc® bag.
3. Marinate the skirt steak, refrigerated, for at least 1 hour. Overnight is ideal, but you also don’t want to let it marinade too long (more than 10 – 12 hours).
4. When you’re ready to cook the steak, prepare your grill or preheat a pan on the stove.
5. Remove the skirt steak from the marinade.
6. Grill or sear the steak over medium-high heat for 4 – 5 minutes per side. Remember, skirt steak is a thin, flat piece of meat that is best cooked rare to medium-rare. In other words, it doesn’t take very long to cook. In fact, you could even plan on grilling it during a commercial break. It’s THAT QUICK.
7. Once you’ve cooked the steak, cut it into thin strips, slicing against the grain. It’s THAT EASY.
• Personally, I like to eat the meat strips in a small lettuce wrap. The marinade is so flavorful, and the meat is so tender and juicy, you won’t want to mask its deliciousness with any additional spices, sauces, or condiments.
• I also like eating the meat atop a heaping plate of leafy greens. It goes great with an arugula salad topped with a homemade cilantro-lime vinaigrette.
• Of course, you can serve the steak alongside some grilled vegetables (like onions and peppers) and wild rice.
• Or, if you prefer a more traditional approach, you can serve the meat with tortillas (e.g., sprouted grain, spinach wraps) along with pico de gallo and guacamole.
Serving size: 3 ounces (cooked)
• Calories: 170
• Fat: 9g
• Carbohydrates: 0g
• Protein: 23g
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