I love a good juicy steak.
One of my favorite cuts of beef is the skirt steak. It is so flavorful, and if prepared properly it is very tender and juicy. For the most part I use skirt steak for fajitas, and it does make some spectacular fajitas, but when I came across a pack of skirt steak at the grocery store last week I decided to do something different.
In the produce department they have some fantastic looking citrus. The oranges, in particular, are so fragrant this time of year. I’ve had pork marinated in orange, garlic, and onions before at Latin restaurants. There was no way, I reasoned, that I could not do the same basic thing to beef. The results are very juicy, very tender, and beefy with a refreshing citrus zip. It was great hot off the grill with a little bowl of the citrus marinade for dipping. It was also very nice the next day served cold with some fresh greens and a citrus dressing.
You could use this marinade on flank steak, or London broil with very good results. This would also be good on pork loin and chicken. If you do use this on chicken do not marinate for more than two hours.
Triple Citrus Marinated Skirt Steak Serves 4
1 pound skirt steak, trimmed of excess fat and silver skin
1 cup orange juice
1/2 cup lime juice
1/4 cup lemon juice
2 cloves garlic
1/4 cup diced onion
2 tablespoons chopped cilantro
1/2 teaspoon cumin
salt and pepper
Oil for the grill
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 sauce pan over medium heat. Cook until it reduces slightly. Strain into a small serving bowl.
Slice the steak against the grain and serve with the warm citrus sauce.