Lime Soaked Cumin Crusted Skirt Steak
Transform your dinner table with this bold and zesty Lime Soaked Cumin Crusted Skirt Steak, a recipe that’s as vibrant in flavor as it is easy to prepare. This dish combines the tangy punch of lime juice with the smoky warmth of ground cumin and paprika, creating a spice-rubbed crust that caramelizes beautifully when seared to perfection. A quick marinade ensures maximum juiciness, while a hint of honey balances the savory spice blend. Served with a garnish of fresh cilantro and lime wedges for a bright, fresh finish, this steak pairs wonderfully with roasted vegetables, rice, or tortillas. Ready in under 30 minutes after marinating, it’s an ideal choice for weeknight dinners or casual weekend gatherings. Perfectly seasoned and bursting with flavor, this recipe will become your go-to for an elevated yet approachable steak experience.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 0.5 cups Lime juice
- 2 tablespoons Olive oil
- 1.5 tablespoons Ground cumin
- 1 teaspoons Garlic powder
- 1 teaspoons Smoked paprika
- 1 teaspoons Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoons Honey
- 2 tablespoons Fresh cilantro
- 4 pieces Lime wedges (for serving)
Instructions
In a large bowl, whisk together lime juice, 1 tablespoon of olive oil, honey, and 1/2 teaspoon of kosher salt. Place the skirt steak into the mixture, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
In a small bowl, mix the ground cumin, garlic powder, smoked paprika, the remaining 1/2 teaspoon of kosher salt, and black pepper. Rub this spice mixture evenly onto both sides of the steak to form a crust.
Heat a large cast-iron skillet or grill pan over high heat. Add the remaining 1 tablespoon of olive oil and allow it to shimmer.
Sear the skirt steak for 3-4 minutes on each side, depending on the thickness and desired doneness. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
Remove the steak from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain into thin strips. Garnish with freshly chopped cilantro and serve with lime wedges.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 674 mg | 14% | |
*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.
