Thursday, June 28, 2018

Grilled Mojito Skirt Steak


This is a Cuban-inspired mojito marinade for skirt steak just in time for your summer bbq’s. Once you’ve tasted this, there’s no going back! Quite possibly the best steak I have ever made! Cooked on the grill and very tender. The citrus flavors don't overpower, they accent and bring out the beef. 



  • 2 pounds skirt steak
  • 1/4 cup mango juice
  • 3 limes, juiced
  • 1/4 cup olive oil
  • 6 cloves garlic, finely minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle pepper
  • 1/2 cup fresh chopped cilantro
  • Lime wedges for serving

Cut skirt steaks in half so it's easier to fit them into a dish.
Whisk mango juice, lime juice, olive oil, garlic, salt, pepper, oregano, and chipotle pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. 
Place in resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate overnight.

Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.

Grill on high first side 4 to 5 minutes. Turn and grill second side about the same amount of time. Watch for the meat juice to come to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.

Slice and arrange on a serving plate. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. 

Serve with lime wedges.

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