In my backyard I have a Mexican lime tree that is on overload in producing the small yellow limes. They are extremely juicy and combined with one of my favorite herbs cilantro, makes for a great marinade for a grilled steak. I like to score the steak prior to marinating so when it grills all the edges raise and get that crispy, caramelized BBQ goodness.
Cilantro Lime Mexican Skirt Steak
- 1.5 lb skirt steak
- 1 bunch cilantro (1 cup, packed - leaves and stems)
- 1/3 cup lime juice (See Note 1)
- 1 onion trimmed
- 2 garlic cloves chopped
- 2 tbsp vegetable oil
- 1/2 cup sliced pickled jalapeño rings
- 1/2 tsp salt
- 1/2 tsp black pepper
- In a food processor add the cilantro, quartered onion, juiced limes, garlic, oil, jalapeños, salt and pepper. Blend until smooth.
- Preheat grill to 350-400°F.
- Pour this mixture into a Ziploc bag or container that can seal and add the skirt steak pieces. Seal and let marinate at room temperature for 30 minutes.
- Clean grill and oil. Grill 3-4 minutes per side for medium rare. 5-6 minutes per side for medium. Allow to rest 5 minutes before slicing AGAINST the grain.
- I use Mexican limes, which are typically thin skinned, slightly yellow and extra juicy. They are sometimes called Key Lime and have a higher acidity. Feel free to use regular limes if unavailable.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.