Citrus Rubbed Skirt Steak
Infuse bold, zesty flavors into your next meal with this irresistible Citrus Rubbed Skirt Steak recipe. Perfectly seasoned with a vibrant blend of orange and lime zest, smoky paprika, and aromatic cumin, this steak is a feast for the senses. The quick citrus marinade not only tenderizes the meat but also imparts a brightness that complements its rich, beefy flavor. With just 15 minutes of prep time and a hot grill or skillet, you’ll have a sizzling steak ready in under 30 minutes. Serve it thinly sliced alongside grilled vegetables or a refreshing salad for a delicious, restaurant-quality meal. Ideal for weeknight dinners or weekend gatherings, this recipe is a must-try for steak lovers seeking a tangy twist!
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 1 tablespoon Orange zest
- 1 teaspoon Lime zest
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh orange juice
- 1 tablespoon Fresh lime juice
- 1 tablespoon Chopped fresh cilantro (optional)
Instructions
In a small bowl, combine the orange zest, lime zest, garlic (minced), olive oil, ground cumin, smoked paprika, salt, black pepper, orange juice, and lime juice. Mix until well blended to form a marinade.
Place the skirt steak on a large plate or in a shallow dish. Pat it dry with paper towels to remove excess moisture.
Rub the citrus marinade evenly over both sides of the steak, making sure to coat it fully. Allow the steak to marinate at room temperature for 20-30 minutes. For a stronger flavor, marinate in the refrigerator for up to 2 hours, but bring the steak to room temperature before cooking.
Heat a grill or cast-iron skillet over high heat. Lightly oil the grill grates or pan to prevent sticking.
Once the grill or skillet is hot, place the steak on it. Cook for 3-4 minutes per side for medium-rare, or adjust the time based on your preferred doneness. Use a meat thermometer to check the temperature—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Remove the steak from the heat and let it rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to maximize tenderness.
Garnish with chopped cilantro, if desired, and serve immediately. Pairs well with grilled vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
