Cilantro Lime Mexican Skirt Steak

5 from 9 votes

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My Mexican skirt steak has cilantro lime steak marinade for bright, fresh flavor. Make this recipe for a delicious grilled Mexican dinner!

close up of Mexican skirt steak, cooked medium rare

Grilled steak is perfect any time of year, but especially during the summer months. Using a cilantro lime steak marinade creates a more tender bite because of the high acid content in the limes.

Plus, the other ingredients add a refreshing balance to the natural flavor of the meat.

close up of medium rare skirt steak

What is skirt steak?

Skirt steak is a lean cut of beef that’s similar to flank steak. In fact, both cuts of meat are often used interchangeably.

However, skirt steak contains more tough fibers. Because of this, it’s best when cooked to lower internal temperatures to keep the meat tender.

For the best flavor and texture, use a marinade and cook quickly over high heat.

How to cook Mexican skirt steak

Making this dish is beyond simple – just marinate the steak, then a quick cook on the grill and it’s ready to eat!

Serve with salad, rice, grilled vegetables, and more. Or, use it for tacos or fajitas.

photo collage: on left - raw skirl steak with ingredients to make cilantro lime steak marinade. on right - steak in marinade

Ingredient notes and substitutions

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

  • Lime juice – I like to use Mexican limes, sometimes known as Key limes, because they are juicer and have a higher acidity. However, regular limes will work just as well for the marinade.
  • Pickled jalapeno – These are typically sold in a jar and can be found in stores with the olives. If you can’t find these, seed and slice a whole jalapeno pepper instead. Just make sure to measure out the same amount of pepper.
  • Vegetable oil – You can substitute this with any neutral cooking oil like canola, avocado, or extra virgin olive oil.

Video: making Mexican skirt steak

To see this recipe made from start to finish, watch the video located in the recipe card at the bottom of this post!

  1. Blend the marinade: Add all of the marinade ingredients to a food processor or high speed blender and puree until smooth.
  2. Marinate the steak: Place the steak in a ziploc bag or shallow container, then cover with the marinade. Let sit at room temperature for 30 minutes.
  3. Grill and serve: Remove the steak and discard the marinade. Cook on an oiled grill to desired doneness. Then, let it rest for a few minutes before slicing thinly against the grain. Serve with your favorite sides and enjoy!
overhead shot of cooked steak sliced against the grain next to chef's knife and carving fork

How to slice steak against the grain

This is a very important step, especially for this cut of meat. Cutting against the grain shortens the length of the tough fibers, making the meat more tender and easier to chew.

Here’s how to identify the grain and what “against” means based on that:

  1. Find the parallel lines of muscle fiber that run through the meat.
  2. Then, use a sharp knife to slice the meat across those lines. For thin wider slices, cut at an angle.

Recipe notes

  • Storage – Place any leftover steak in an airtight container and keep in the refrigerator for up to 3 days.
  • Reheating – Heat steak slices in the microwave on half heat in 30-second intervals until warmed through. Or, place on a wire rack on a baking sheet and heat in the oven at 250 degrees F for about 20-30 minutes.
  • Make ahead – The cilantro lime steak marinade can be made up to 3 days in advance and stored in the refrigerator. Or, make a large batch and portion into smaller containers, then freeze for later use.
  • Doneness – Because of the tough muscle fibers in the meat, I wouldn’t recommend cooking it past medium. Any more than that and the meat will become dry and tough.

Mexican skirt steak uses cilantro lime steak marinade for bright, fresh flavor. Make this recipe on your grill for a delicious Mexican dinner!


For a heartier piece of meat, try my Grilled Ribeye Steak. Otherwise, here are some flank steak recipes, which use a cut similar to skirt steak:

Watch us grilling skirt steak!

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close up of Mexican skirt steak cooked to medium rare

Churrasco (Marinated Grilled Skirt Steak)

5 from 9 votes
My Mexican skirt steak has cilantro lime steak marinade for bright, fresh flavor. Make this recipe for a delicious grilled Mexican dinner!
Servings: 4 servings
Prep: 30 mins
Cook: 10 mins
Total: 40 mins


  • 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.



  1. 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.


Calories: 228kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 459mg | Potassium: 395mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 2mg

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.

Course: Main
Cuisine: Southwest
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I made this for my family and they absolutely LOVED IT!!! (I’m a vegetarian). Question for you Kevin – Can I marinate it for 24 hours? Or is that too long?

      1. 5 stars
        You are right. Kevin – the family found it to be too chewy when it was marinated overnight. I think we found our sweet spot to be b/w 1-2 hours! Thank you again for an amazing recipe!!

  2. 5 stars
    I’m trying it now first time like Ive done different was than this. I do love the smell after being blended.

  3. 5 stars
    Gave this a try for dinner last night and it was a hit all around the table! Easily, a new family favorite recipe!

  4. 5 stars
    Yum! This recipe is delicious and tasty! The steak has a lot of flavor and is juicy! We love it here! Can’t wait to make this again!