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Flavorful Skirt Steak Marinade with Orange Juice

Transform tough skirt steak into a tender, melt-in-your-mouth masterpiece with this bright, savory citrus marinade featuring fresh orange juice, garlic, and soy sauce. Perfect for the grill!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 1.5 - 2 pounds Skirt steak Trimmed of excess fat and silver skin
The Marinade
  • 1/2 cup Fresh orange juice From about 1 large orange
  • 1/4 cup Soy sauce Low-sodium preferred
  • 1/4 cup Extra virgin olive oil
  • 2 tablespoons Fresh lime juice From about 1 lime
  • 4 cloves Garlic Minced
  • 1/4 cup Fresh cilantro Finely chopped
  • 1/2 Jalapeño Seeded and finely minced (optional)
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Black pepper Freshly cracked

Equipment

  • Outdoor Grill or Cast Iron Skillet
  • Large Zip-top Bag or Baking Dish
  • Sharp Chef's Knife

Method
 

  1. In a medium bowl, whisk together the orange juice, soy sauce, olive oil, lime juice, minced garlic, cilantro, jalapeño (if using), cumin, oregano, and black pepper.
  2. Place the skirt steak in a large zip-top plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well coated. Seal the bag, pressing out excess air.
  3. Refrigerate and let the steak marinate for at least 2 hours, or up to 8 hours. (Do not leave overnight or the citrus will make the meat mushy).
  4. Remove the steak from the refrigerator 30 minutes before cooking to let it come to room temperature.
  5. Preheat your outdoor grill to high heat (500°F+). Alternatively, heat a large cast-iron skillet on the stovetop over high heat until smoking.
  6. Remove the steak from the marinade, letting excess liquid drip off. Discard the remaining marinade.
  7. Grill the steak over high heat for 3 to 4 minutes per side for medium-rare, or until deeply browned and charred on the outside.
  8. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 to 10 minutes.
  9. Using a sharp knife, slice the steak very thinly AGAINST the grain. Serve immediately.

Notes

Slicing against the grain is mandatory for skirt steak. Look for the long muscle fibers running across the meat, and position your knife perpendicular (at a 90-degree angle) to those lines to cut them short.