Cumin Marinated Skirt Steak

Cumin Marinated Steaks
Cumin Marinated Steaks. Sabrina S. Baksh/Regarding BBQ, Inc.
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: Serves 4
Ratings
Flavored with cumin, chiles, and a lime juice, this skirt steak is a perfect addition to tacos, salad, or served along with grill vegetables.

What You'll Need

  • 2 large skirt steaks
  • Juice of 3 limes
  • For the Marinade:
  • 1/3 cup/80 mL vegetable oil
  • 1/4 cup/60 mL water
  • 2 cloves garlic (minced)
  • 1 tablespoon/15 mL cumin (use less if so inclined)
  • 1 tablespoon/15 mL chili powder
  • 2 teaspoons/10 mL onion powder
  • 2 teaspoons/10 mL sea salt
  • 2 teaspoons/10 mL chipotle chili powder
  • 2 teaspoons/10 mL oregano
  • 2 teaspoon2/10 mL Worcestershire sauce
  • 1 teaspoon/5 mL black pepper
  • For the Garnish:
  • 10 cherry tomatoes (halved)
  • 1/4 cup/60 mL fresh cilantro (chopped)
  • 1-2 green onions (chopped)
  • 1 chili (finely chopped)

How to Make It

Trim skirt steaks of excess fat. Place into resealable plastic bag. Combine marinade ingredients and pour over skirt steaks. Work marinade around, making sure to coat every bit of meat, carefully release excess air from bag, seal and place into refrigerator. Allow to marinade for 2-4 hours.

Preheat grill for medium heat. Remove steaks from bag and place onto grill grates. Cook for 3-5 minutes per side depending on thickness and desired doneness.

Once steaks are cooked, remove from heat and place onto cutting board and lightly cover with aluminum foil. While steaks are resting, prepare garnish. Slice steaks, garnish and serve.