My family loves meat. We love a great steak, preferably aged, prime steaks or a beautiful filet mignon. But we can’t eat that all the time or we’ll go broke. So I have to come up with ways to make cheaper cuts of meat appetizing. Here’s a great marinade for skirt steak which is a pretty tough piece of meat so its best served very thinly sliced. I keep the onions slices thick so we can grill those along side and serve them with the meat. The onions are super flavorful and make a great accompaniment to the steak.
Ingredients
3 lbs skirt steak
4 limes, juiced
5 cloves of garlic, smashed
1 large yellow onion sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup chopped cilantro
4 tablespoons honey
1 cup extra virgin olive oil
1 teaspoon fresh ground pepper
2 teaspoons sea salt
Preparation
Season the skirt steak with sea salt on both sides and set aside. In a large bowl, combine lime juice, garlic, onion, cumin, coriander, honey and ground pepper. Then whisk in olive oil to combine. Add in steaks and ensure they are completely coated and covered. Marinade for at least 1 hour, up to 1 day covered in the refrigerator. The longer it marinades, the more flavor you will get and the more tender.
Pull out steaks from the refrigerator 30 minutes before you are ready to grill them. Light the grill and allow it to heat up for about 10 minutes. Then grill the steaks for about 7 minutes per side. Place the onions on the grill as well and grill them alongside. Grill onions for about 5 minutes, then place them on top of steaks while the steaks finish cooking to keep warm. Pull the steaks off the heat onto a platter and let rest for 10 minutes before slicing. Slice thinly against the grain and serve.
