Citrus Marinade for Skirt, Flank, or Hanger Steak
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Category
Marinade
Cuisine
Mexican
Author:
Grand View Beef
Servings
2
Prep Time
7 minutes
Cook Time
1 hour
Steaks like skirt, flank, and hanger are thinner and leaner than other cuts, making them perfect candidates for marinating. We love using these cuts for tacos, fajitas, or as a topping for a summer salad. This refreshing marinade pairs excellently with a margarita!
Ingredients
-
1 Grand View Beef Grass Fed Skirt Steak (could sub for flank, hanger, or fajita meat)
- 1/2 cup orange juice
- 3 limes (juiced)
- 1 Tbsp white vinegar
- 1 Tbsp minced garlic
- 1 diced jalapeno (seeds removed)
- 1/4 cup olive oil
- 1 cup chopped fresh cilantro
- salt/pepper to taste
Directions
Mix all ingredients together to make a marinade. Place steak in food-safe plastic bag with marinade, close bag securely, and turn beef to coat. Marinate in the refrigerator for 1 hour or as long as 24 hours. Remove steak from fridge 30 minutes before cooking to bring to room temperature.
Remove steak from marinade; discard marinade.
Grill steak over high heat for 90 seconds each side, and then move to lower heat for 1 to 2 minutes each side. Remove from heat and let rest for 5-7 minutes.
Carve steak across the grain into thin slices to serve.