Grilled Skirt Steak
A flavorful and juicy skirt steak infused with a citrusy, savory marinade of orange juice, soy sauce, Worcestershire sauce, garlic, and Mexican oregano. Cooked quickly over high-heat charcoal and sliced against the grain for tender, melt-in-your-mouth beef.
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🍳 Cooking Flow
1. Whisk marinade ingredients together in a dish. → 2. Coat skirt steak in marinade and chill in the fridge for 4 hours. → 3. Sear over hot charcoal quickly on both sides to medium-rare. → 4. Rest the steak for 10 minutes. → 5. Cut into sections and slice thinly against the grain.
Cooking Steps
Brief Cooking Order
1. Whisk marinade ingredients together in a dish. → 2. Coat skirt steak in marinade and chill in the fridge for 4 hours. → 3. Sear over hot charcoal quickly on both sides to medium-rare. → 4. Rest the steak for 10 minutes. → 5. Cut into sections and slice thinly against the grain.
Introduction
A flavorful and juicy skirt steak infused with a citrusy, savory marinade of orange juice, soy sauce, Worcestershire sauce, garlic, and Mexican oregano. Cooked quickly over high-heat charcoal and sliced against the grain for tender, melt-in-your-mouth beef.
Step 1
In a baking tray or dish, combine olive oil, soy sauce, Worcestershire sauce, Mexican oregano, grated garlic, orange zest, orange juice, salt, and freshly ground black pepper to make the marinade.
Step 2
Add the skirt steak to the dish, thoroughly massage the marinade into the meat, and refrigerate for about 4 hours.
Step 3
Preheat a charcoal BBQ until it is ripping hot. Sear the skirt steak quickly on both sides until a rich crust forms and the meat reaches medium-rare.
Step 4
Transfer the steak to a wire rack and let it rest for 10 minutes.
Step 5
Observe the direction of the meat fibers, slice the steak with the grain into 4–5 manageable blocks, then rotate each piece 90 degrees and slice thinly against the grain.
Ingredients List
Important Notes
High heat is essential for skirt steak: sear it fast over glowing hot charcoal to achieve good browning without overcooking the center.
Carving technique is critical: skirt steak has long, distinct muscle fibers, so slicing against the grain breaks down the chewiness and results in tender meat.
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