On Sunday before the Super Bowl, Travis and I grilled up our favorite skirt steak. We love this chili steak marinade SO much. I’ve tried lots of recipes involving a wide variety of ingredients, but this stills stands as my favorite.
To call it a marinade isn’t really accurate – it’s more like a rub that contains a small amount of liquid. I actually prefer this because it allows you to get the spices into every little crevice of the meat, ensuring that each bite is packed with flavor.
This marinade isn’t just for skirt steak. I’ve used it on flank steak and sirloin as well and both times it tasted great.
This is also the steak marinade I use for my Steak Salad Recipe (see below!)
On Sunday, our intention was to grill this bad boy to a perfect medium-rare, but let’s just say that Travis had a few too many Super Bowl beers and might have left it on the grill for an extra minute ;-). Regardless, it was still delicious cooked medium and eaten with approximately 3 lbs. of chips and guac.
- 1.5 teaspoons chile powder
- 1.5 teaspoons brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup Tablespoons fresh lime juice
- 1 Tablespoon vegetable oil
- 1½ lbs skirt steak, trimmed of excess fat
- In a small bowl combine the chili powder through ground pepper. Add the lime juice and oil and mix well. Rub the marinade (which will be more like a paste) thoroughly over the steak and allow to marinate for at least 30 minutes or up to 8 hours.
- Grill the steak over direct high heat for 4-6 minutes per side, depending on thickness. Medium-rare should register to 130-135 degrees F on a meat thermometer.