When you mix the leafy flavors of fresh cilantro with the subtle sourness of ripe limes and the delicious, melt-in-your-mouth meaty-ness of a fresh, never frozen skirt steak, you treat yourself to a delicious, tender steak that won’t cut too much into your day.
2 lbs Skirt Steak
EVOO- 4 tbsp
Fresh Cilantro- 1 bunch
Fresh Lime- 4 limes
Garlic- 3 to 4 cloves
Red Onion- 1/2 small
Salt and pepper to taste
Roughly chop cilantro, garlic, and onion
Juice all 4 limes into a small bowl, mix with chopped cilantro, garlic, and onion
Add EVOO to lime juice and veggies
Place Flank Steak into a plastic gallon bag and pour marinade over the steak. Rub the marinade into the steak.
Allow to marinade on hour or up to overnight in the refrigerator.
Remove marinating steak from fridge and heat grill to medium high.
Season steak with salt and pepper and Grill 5 to 8 minutes on each side.
Allow meat to rest for 5 minutes before slicing thin against the grain.
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