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
How to Make It
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.
I've never really cooking with skirt steak before - we typically use flank steak. This was really good! I grilled it on our Traeger BBQ on high heat for the recommended cooking time and it was perfect, juicy, and tender. Served with Quinoa with Toasted Pine Nuts - also from Cooking Light. Delicious meal.
I was surprised at how well the citrus flavors come through. Really fresh-tasting and extremely quick and easy to make. I do think the suggested cooking time is a bit too long (or maybe I had the pan heated too high) as it came out a bit overcooked the first time I made it. The steak is so thin, it really doesn't need much time on the pan.
Supereasy. After we coated the steak with grated citrus, we covered it and set aside to come up to room temp before grilling. Served with the recommended orange/onion salad and a side of CL's southwestern corn & black bean salsa. Very good summer meal, fresh and light.
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