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Mexican | |
| 2 pounds skirt steak Trim and cut into thirds. FOR THE MARINADE ½ cup Worcestershire sauce 1 orange, juiced (approx ½ cup) 1 lime, juiced (approx ¼ cup) ¼ cup onion, chopped 1 teaspoon red chili flakes 2 garlic cloves, crushed zest of 1 lime Dry Rub (optional, you can use another rub if you want) 3 tablespoons (24 g) chili powder Arbol & Ancho or other Mexican chilis 1 tablespoon (15 g) Chili & Lime spice blend like Tajín Clásico Chile Lime Seasoning 2 tablespoons (16 g) garlic powder 2 tablespoons (14 g) onion powder 2 teaspoons (4 g) ground cumin 2 teaspoons (12 g) celery salt 2 teaspoons (4 g) Mexican oregano 1 teaspoon (2 g) ground black pepper 1 teaspoon (2 g) ground coriander | |
| Rub if using, mix together ingredients. Place all marinade ingredients in a large gallon sized bag. Mix together. Add the steak to the marinade. Mix again. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 2 hours, we cap at 6 hours to maintain the beef flavor. Heat grill nice and hot, and prepare for direct cooking. Target 450 to 500 degrees Fahrenheit over direct grilling. Remove the steak from the bag and pat dry (don't worry about removing pieces of the onion or garlic). Discard any extra marinade. Liberally season your steak on both sides with your dry rub. Place on grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on size of your steak). It's always best to check your temperature with a digital thermometer. We like 125 for rare, and also 135 for medium rare. *see notes Remove from heat. Slice against the grain, and serve as a filling for tacos or burritos. | |
Unrated | |
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