Cuban Skirt Steak
Yum! Served with Recipe #121300, Recipe #70375, fresh avocado slices, sliced lettuce, grilled scallions, or grilled onions, roasted peppers wrapped in tortillas. If you can't find the sour orange juice squeeze the juice of a lime into one cup and then top with OJ to equal 1 cup of the mixture.
INGREDIENTS
NutritionMarinade
- 3
- 1teaspoon kosher salt
- 1 1⁄2teaspoons smoked paprika
- 1
- 1 1⁄2teaspoons ground cumin
- 1 1⁄2teaspoons ground coriander
- 1teaspoon black pepper
- 2
- 1cup sour orange juice (Mixed OJ and lime juice can be subbed)
- 1
- 1tablespoon olive oil
- 2 1⁄4lbs skirt steaks, each halved crosswise (2 steaks)
Optional additions
- grilled scallion
- grilled bell pepper
-
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DIRECTIONS
- Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
- Bring steak to room temperature, about 30 minutes.
- While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
- Cut steak diagonally across grain into 1/4-inch-thick slices.
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