Intensely beefy, thin, and fast-cooking — skirt steak is the secret weapon cut. Perfect for carne asada and high-heat grilling.
Ingredients
- 1.5 lbs Meridian Beef Skirt Steak
- 3 tbsp orange juice
- 2 tbsp lime juice
- 3 tbsp soy sauce
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp kosher salt
- 1 tsp black pepper
- Fresh cilantro and lime for serving
Instructions
- Combine marinade ingredients. Add skirt steak and marinate 1–2 hours minimum.
- Remove from marinade. Pat completely dry.
- Heat grill or cast iron to maximum heat — as hot as possible.
- Cook 2–3 minutes per side. Skirt steak is thin — it cooks fast.
- Rest 5 minutes.
- Slice thin against the grain. Serve immediately with lime and cilantro.
Pitmaster Tip
High heat and speed are everything with skirt steak — it has a loose grain that absorbs marinade beautifully but overcooks quickly. Watch it closely.
Serving Suggestion
- Carne asada tacos with white onion and cilantro
- Mexican street corn
- Charred salsa verde