On Sunday before the Super Bowl, Travis and I our favorite Grilled Skirt Steak recipe. We love this chili steak marinade SO much. I’ve tried so many steak marinades, and this one is by far 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 skirt steak 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 pounds of chips and guacamole.
This Grilled Skirt Steak Marinade is perfect for tacos, steak salads, or simply on it's own. Once you try this steak marinade you won't need another one!
- 1.5 teaspoons chili powder
- 1.5 teaspoons brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup fresh lime juice
- 1 Tablespoon avocado oil
- 1 1/2 lbs skirt steak, trimmed of excess fat
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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.
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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.
Adapted from this Serious Eats recipe.
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Mir
I’m def going to use this.
Rachel (littlechefbigappetite)
Enjoy it, Mir!