Servings
Font
Back
0 from 30 votes

Grilled Skirt Steak with Cilantro Pesto

A juicy grilled skirt steak marinated in citrus juices, soy sauce, Worcestershire, garlic and spices. Paired with a tangy and bright cilantro pesto!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 8 mins
Servings: 6 servings
Calories: 275 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the skirt steak
  • 1/2 cup orange juice
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon minced garlic  (about 3 cloves)
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1 1/2 pounds skirt steak
  • kosher salt
  • freshly ground black pepper
For the cilantro pesto (makes 1 1/4 cup)
  • 3 cups loosely packed cilantro
  • 1/3 cup cotija cheese
  • 1/4 cup chopped red onion
  • 1/2 cup slivered almonds
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons lime juice (about 1 1/2 limes)

Instructions

For the skirt steak
    Cup of Yum
  1. Make the marinade: In a medium bowl, whisk together all of the ingredients except for the skirt steak.
  2. Marinate in the fridge: Place the skirt steak in a large baking dish or gallon size zip lock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with marinade and refrigerate for 2 to 6 hours. Do not marinate for longer than 8 hours because the meat will start to break down.
  3. Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes.) (For charcoal grilling, the process is a bit more involved but the flavor is worth it. Here's a super-quick read with step-by-step photos on how to start a charcoal grill.)
  4. Prepare the steak: Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and season lightly with coarse salt and black pepper on both sides.
  5. Grill the steak: Grill the skirt steak with the lid closed for about 3-4 minutes per side for medium rare, or longer depending on the thickness and your desired doneness.
  6. Rest and Slice: Transfer the grilled steak to a cutting board and let it rest for 5 minutes. Slice thinly across the grain and serve with cilantro pesto.
For the pesto
  1. Add all ingredients to a food processor or blender and pulse until mostly smooth.

Notes

  • Don't forget to pat your steak dry after marinating. Patting your steak dry helps get rid of any excess moisture and helps the browning and searing process.

Nutrition Information

Serving 1serving - includes 3 tablespoons of cilantro pesto Calories 275kcal (14%) Carbohydrates 5g (2%) Protein 22g (44%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0g Cholesterol 52mg (17%) Sodium 722mg (30%) Potassium 157mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 11IU (0%) Vitamin C 17mg (19%) Calcium 6mg (1%) Iron 16mg (89%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 275

% Daily Value*

Serving 1serving - includes 3 tablespoons of cilantro pesto
Calories 275kcal 14%
Carbohydrates 5g 2%
Protein 22g 44%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0g 0%
Cholesterol 52mg 17%
Sodium 722mg 30%
Potassium 157mg 3%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 11IU 0%
Vitamin C 17mg 19%
Calcium 6mg 1%
Iron 16mg 89%

* Percent Daily Values are based on a 2,000 calorie diet.