Looking for an easy and healthy weeknight meal? Look no further, this zesty lime and cilantro marinated skirt steak is perfect.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Total Servings: 2-3
For the salad:
1/4 cup lime juice
1/4 cup extra virgin olive oil
1-2 Tablespoons honey, to taste
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Several handfuls arugula
Cooked corn kernels, freshly cut off the cob
Cherry tomatoes, halved
Thinly sliced red onion
Salt and Pepper, to taste
For the Steak:
1.5-2 lbs. skirt steak
1/2 cup finely chopped cilantro
1/4 cup lime juice (about 2 limes)
3 garlic cloves, minced
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup olive oil
Remove the skirt steak from the packaging. There will likely be a thick layer of marbled fat one side. Use a sharp, thin knife to cut away most of the fat. It's fine if a few small patches remain.
Whisk together the cilantro, lime juice, garlic, salt, pepper, and cayenne. Whisk in the olive oil. Place the skirt steak in a plastic bag or a shallow baking dish. Add the marinade, making sure the steak is coated on both sides. Refrigerate for 30 minutes to an hour.
Meanwhile, prepare the salad. To make the vinaigrette, whisk together the lime, olive oil, honey, cumin, and garlic powder until combined. Place some of the vinaigrette at the bottom of a large bowl. Top with the arugula, corn, tomatoes, and onion. Toss until well coated. Season with salt and pepper to taste.
To prepare the steak, heat a grill or a cast iron skillet over medium high heat. If you're using a skillet, you may have to cut the skirt steak in half and cook in two batches so it will fit. Heat a swirl of olive oil in the skillet or coat the grill grates with oil. Take the steak out of the marinade and place it directly on the grill or skillet. Sear for 4-5 minutes then flip and continue to cook another 4-5 minutes, or until the internal temperature reaches 135 for medium rare or 160 for medium. Place the steak on a cutting board, tent with foil, and rest for at least 5 minutes. When ready to serve, slice steak in thin slices against the grain. Serve with arugula salad.
Hi there, friends! We are Courtney and Will, a husband and wife team who love bringing people together through approachable, fun, family friendly recipes. As the parents of two young boys, we understand the daily struggle of finding the time, energy, and inspiration to cook. Our goal is to take some of the stress out of meal planning and encourage families to gather at the table--as imperfect and messy as it may be!