Best 4 Authentic Mexican Skirt Steak Marinade Recipes

SKIRT STEAK MARINADE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
• Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

MEXICAN CARNE ASADA MARINADE WITH SKIRT STEAK

Steps:

• Place skirt steak on a cutting board, remove the top fat and silver skin, top with a plastic sheet, and pound the meat with a mallet on both sides until it is about ¼-inch thick (0.5 cm). Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook.
• Then, combine the taco seasoning, olive oil, and lime juice in a large Ziploc bag and place the steak inside. Shake to combine!
• Next, squeeze the air out of the bag, seal, and let the skirt steak marinate at room temp for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
• Remove the steak from the bag. Then dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
• Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. To cook it indoors, heat a cast-iron skillet over high heat for about 3-5 minutes or until super-hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 - 135°For 54-57°C).
• Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top. Cut into thin slices against the grain.

SKIRT STEAK FAJITAS

Steps:

• Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
• Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
• Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
• Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.