Zesty Skirt Steak Marinade with Orange Juice

If you ask me, a good steak marinade can make all the difference.

This citrus-based marinade brings together the bright flavor of orange juice with classic seasonings that really work magic on skirt steak. The acid helps tenderize the meat while adding a subtle sweetness that pairs perfectly with the natural beef flavor.

The marinade takes just minutes to put together, and once you let it do its thing, you’re rewarded with juicy, flavorful meat that’s perfect for tacos, fajitas, or served straight up with your favorite sides.

It’s a no-fuss recipe that delivers great results every time, perfect for both weeknight dinners and weekend cookouts.

What Kind of Skirt Steak Should I Use?

You’ll find two main types of skirt steak at the meat counter: inside and outside skirt steak. Outside skirt is usually more tender and a bit thicker, making it the preferred choice for many home cooks. Inside skirt is still tasty but slightly tougher, so you’ll want to be extra careful not to overcook it. When shopping, look for meat with good marbling (those white streaks of fat) and a bright red color. Just remember to always slice your skirt steak against the grain after cooking – this breaks up the muscle fibers and makes each bite much more tender.

Options for Substitutions

This marinade recipe is pretty flexible and you can make several swaps if needed:

• Orange juice: Fresh is best, but you can use store-bought. If you’re out of orange juice, try pineapple juice or even apple juice mixed with a splash of lemon juice for acidity.
• Lime juice: No fresh limes? Use bottled lime juice, or substitute with lemon juice or white wine vinegar in the same amount.
• Soy sauce: Coconut aminos work great for a gluten-free option, or use tamari. If you’re out completely, try fish sauce (use half the amount) plus a pinch of salt.
• Worcestershire sauce: You can replace this with equal parts soy sauce and balsamic vinegar, or just use additional soy sauce with a pinch of sugar.
• Skirt steak: While skirt steak is ideal, you can use flank steak, hanger steak, or flat iron steak as alternatives. Just adjust cooking times based on the cut’s thickness.
• Apple cider vinegar: White vinegar or rice vinegar will work just fine here. Even white wine vinegar is a good substitute.

Watch Out for These Mistakes While Marinating

The biggest mistake when marinating skirt steak is leaving it too long in this citrus-based marinade – the acidic orange and lime juices can actually start “cooking” the meat if left for more than 8 hours, resulting in a mushy texture instead of tender beef. Another common error is not bringing your steak to room temperature before grilling – cold meat straight from the fridge will cook unevenly and potentially become tough. For the juiciest results, pat the steak dry with paper towels before cooking to help achieve a better sear, and always slice against the grain when serving (look for the lines in the meat and cut perpendicular to them). Remember to let your steak rest for 5-10 minutes after cooking – cutting into it too soon will release all those flavorful juices onto your cutting board instead of staying in the meat.

What to Serve With Marinated Skirt Steak?

This citrusy, flavorful skirt steak pairs perfectly with grilled vegetables like bell peppers, onions, and zucchini to create a complete meal. For a filling side dish, try serving it with cilantro lime rice or Mexican-style street corn (elote) to complement the marinade’s bright citrus notes. You can also slice the steak thin and serve it with warm tortillas, fresh pico de gallo, and sliced avocado for amazing tacos. If you’re keeping things simple, a crisp green salad with a light vinaigrette makes a great side that won’t overpower the meat’s tasty marinade.

Storage Instructions

Keep Fresh: Once you’ve mixed up your marinade, you can keep it in an airtight container in the fridge for up to 2 days before using it. If you’ve already marinated the steak, it’s best to cook it within 24 hours for the best flavor and food safety.

Save Leftovers: After cooking, you can store any leftover marinated steak in an airtight container in the fridge for up to 3 days. The citrus flavors might mellow a bit, but the meat will still taste great in sandwiches or on top of salads!

Make Ahead: Want to prep ahead? Mix up the marinade and store it separately from the meat until you’re ready to use it. Just remember never to reuse marinade that’s been in contact with raw meat – if you want extra sauce for serving, set some aside before adding the meat.

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	2 hours 16 minutes to 6 hours 25 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 30-40 g

Ingredients

• 1/2 cup orange juice
• 1/4 cup lime juice (approximately from 2 limes)
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons worcestershire sauce
• 1 tablespoon apple cider vinegar
• 3 minced garlic cloves
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground cumin
• 1 1/2 pounds skirt steak
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper, freshly ground

Step 1: Prepare the Marinade

In a medium bowl, combine orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, garlic, red pepper flakes, and ground cumin.

Whisk these ingredients together until the mixture is well combined, forming a flavorful marinade.

Step 2: Marinate the Steak

Place the skirt steak in a large baking dish or a gallon size zip-top bag.

Pour the prepared marinade over the steak.

Turn the steak several times to ensure it is thoroughly coated with the marinade.

Cover the dish or seal the bag, then refrigerate for 2 to 6 hours.

Avoid marinating for more than 8 hours to prevent the meat from breaking down.

Step 3: Prepare the Steak for Cooking

After marinating, remove the steak from the marinade and discard any excess liquid.

Pat the steak dry with paper towels to remove moisture, then season both sides generously with salt and black pepper.

Step 4: Cook the Steak on the Grill

If grilling, preheat your grill to high heat (about 450°F-500°F).

Place the skirt steak on the grill and close the lid.

Cook for about 3-4 minutes on each side for medium rare.

Adjust the cooking time based on the thickness of the steak and your desired level of doneness.

Use an instant-read meat thermometer to ensure perfect cooking results.

Step 5: Cook the Steak on the Stove

If cooking on the stove, heat a large cast-iron skillet over high heat with a generous drizzle of oil.

Add the skirt steak to the skillet and press down on the meat to ensure full contact with the pan, achieving a good sear.

Cook for 3-5 minutes on each side, adjusting the time based on the steak’s thickness and desired doneness.

Again, an instant-read meat thermometer is recommended for accuracy.

Step 6: Rest and Serve

Transfer the cooked steak to a cutting board and allow it to rest for 5 minutes.

This helps retain its juices.

Slice the steak thinly across the grain at a slight angle.

Serve the steak while warm and enjoy the delicious flavors of your marinade-infused skirt steak.