Grilled Skirt Steak With Garlic Citrus Marinade

Ingredients

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  32 oz or 907g

• Lime juice

  Raw

  2 lime yields or 88g

• Orange juice

  4 tbsp or 62g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Place the skirt steak in a resealable bag and add lime juice, orange juice, olive oil, garlic, cumin, salt, and pepper. Seal the bag and mix well. Refrigerate to marinate for at least 1 hour or up to overnight.
2. Preheat the grill. Remove the steak from the marinade and pat dry with paper towels. Transfer the marinade to a small saucepan over medium heat and simmer until reduced by half.
3. Grill the skirt steak on the hot side of the grill, flipping occasionally, until well-charred and the internal temperature reaches 115°F to 120°F for medium-rare or 125°F to 130°F for medium. Transfer to a plate, tent with foil, and rest for 10 minutes.
4. Slice the steak against the grain, drizzle with the reduced marinade. Top with chopped fresh chopped cilantro and serve with lime wedges.

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