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Citrus-Rubbed Skirt Steak

Randy Mayor; Melanie J. Clarke
Prep time 36 mins
Yield 4 servings (serving size: 3 ounces steak)
Flavorful skirt steak is a favorite cut in Mexican cuisine. Because of its oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.


  • 2 teaspoons grated lemon rind
  • 2 teaspoons grated orange rind
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 1 (1-pound) skirt steak, trimmed
  • Cooking spray

Nutrition Information

  • calories 177
  • caloriesfromfat 44 %
  • fat 8.6 g
  • satfat 3.3 g
  • monofat 4.4 g
  • polyfat 0.3 g
  • protein 22.8 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • cholesterol 50 mg
  • iron 2.4 mg
  • sodium 653 mg
  • calcium 14 mg

How to Make It

  1. Combine first 5 ingredients in a bowl, stirring well. Lightly coat steak with cooking spray. Rub rind mixture evenly over steak. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand for 5 minutes; cut steak diagonally across grain into thin slices.