Quick Lime Marinated Skirt Steak

There’s something about a well-marinated skirt steak that just makes dinner feel special. I discovered this lime version years ago when I was trying to recreate those street tacos from my favorite food cart downtown. The citrus does amazing things to this cut of beef, and now it’s become one of those go-to recipes I keep coming back to.

The best part? It’s actually super simple to put together. I usually toss the marinade ingredients in a bag before I head to work, add the steak, and by dinner time, it’s ready to hit the grill. My kids get excited when they smell it cooking – they know those familiar flavors mean taco night is coming.

Whether you’re planning to slice it thin for tacos, serve it with rice and beans, or just enjoy it straight off the grill, this marinade works every time. And trust me, you’ll want to make extra because the leftovers make incredible sandwiches the next day.

What Kind of Skirt Steak Should I Use?

When shopping for skirt steak, you’ll typically find two different cuts: the outside skirt and the inside skirt. The outside skirt is generally more tender and a bit thicker, making it the preferred choice for this marinade recipe. If you can only find inside skirt steak, don’t worry – it’ll still taste great, but you might want to tenderize it slightly with a meat mallet first. For the best results, look for meat with good marbling and a bright red color. Remember to always slice your cooked skirt steak against the grain (perpendicular to the muscle fibers) to ensure the most tender bite possible.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while still getting great results:

• Skirt steak: If you can’t find skirt steak, flank steak or hanger steak make excellent alternatives. Just adjust cooking time slightly as these cuts might be thicker.
• Lime juice: Out of limes? You can use lemon juice instead, though the flavor will be slightly different. In a pinch, you could even use orange juice mixed with a bit of white vinegar for that citrus kick.
• Arugula: Feel free to swap arugula with baby spinach, watercress, or mixed salad greens – whatever leafy greens you have on hand will work.
• Cilantro: If you’re not a cilantro fan or don’t have any, fresh parsley works well too. For those who really dislike cilantro, mint can add a nice fresh touch.
• Cherry tomatoes: Any type of fresh tomatoes will work – just chop them into bite-sized pieces. In winter, you can even use sun-dried tomatoes for a different twist.
• Honey: Brown sugar or maple syrup can replace honey. Start with a smaller amount and adjust to taste.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking skirt steak is not paying attention to the grain – always remember to slice against the grain after cooking, or you’ll end up with chewy, tough meat instead of tender bites. Another common error is marinating the steak for too long – while it’s tempting to leave it overnight, the acidic lime juice can actually start to break down the meat’s texture after 4 hours, so aim for 2-4 hours of marinating time for the best results. The final crucial mistake is overcooking the steak – since skirt steak is thin and lean, it only needs 3-4 minutes per side for medium-rare; cooking it past medium will make it tough and dry. For the juiciest results, let your steak rest for 5-10 minutes after cooking, and make sure your grill is screaming hot before you put the meat on – this ensures a nice crust on the outside while keeping the inside tender.

What to Serve With Lime Marinated Skirt Steak?

This zesty, Mexican-inspired steak pairs perfectly with warm tortillas for making quick tacos, or you can serve it alongside fluffy Mexican rice and black beans for a more traditional plate. A simple side of grilled vegetables like peppers and onions picks up those same smoky flavors from the grill and complements the citrusy meat really well. For a fresh element, try adding a scoop of pico de gallo or guacamole on the side – the cool, creamy avocado is especially nice with the slight heat from the cayenne in the marinade. If you want to keep things light, a simple cilantro-lime rice makes a great base for the steak and soaks up all those tasty juices.

Storage Instructions

Keep Fresh: Got leftover steak? Place it in an airtight container and pop it in the fridge for up to 3 days. Pro tip: keep the meat separate from any fresh arugula or tomatoes to prevent them from getting soggy. The marinade can be stored separately in the fridge for up to 2 days if you want to make it ahead.

Freeze: While you can freeze the cooked steak for up to 2 months, I recommend enjoying it fresh for the best texture and flavor. If you do freeze it, wrap it tightly in plastic wrap and place it in a freezer bag, squeezing out as much air as possible.

Serve Again: When you’re ready to enjoy your leftover steak, let it come to room temperature for about 15 minutes. For the best results, slice it thinly against the grain and give it a quick warm-up in a hot skillet – just enough to take the chill off without overcooking. This helps maintain that nice medium-rare center!

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2500-2800
• Protein: 150-180 g
• Fat: 200-230 g
• Carbohydrates: 60-80 g

Ingredients

• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 1 to 2 tablespoons honey (depending on taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• A few handfuls of arugula
• Cooked corn kernels (from fresh cob)
• Halved cherry tomatoes
• Thin slices of red onion
• Salt and black pepper (to taste)
• 1.5 to 2 pounds skirt steak
• 1/2 cup chopped cilantro
• 1/4 cup lime juice (about 2 limes)
• 3 minced cloves of garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• A pinch of cayenne
• 1/2 cup olive oil

Step 1: Trim and Marinate the Skirt Steak

Begin by removing the skirt steak from its packaging.

Look for a thick layer of marbled fat on one side.

Using a sharp, thin knife, carefully trim away most of this fat, leaving a few small patches if necessary.

In a bowl, whisk together cilantro, lime juice, garlic, salt, pepper, and cayenne.

Then, whisk in olive oil to create a marinade.

Place the skirt steak into a plastic bag or shallow baking dish and pour the marinade over it, ensuring the steak is well-coated on both sides.

Marinate in the refrigerator for 30 minutes to 1 hour.

Step 2: Prepare the Salad and Vinaigrette

While the steak is marinating, prepare the salad.

For the vinaigrette, whisk together lime juice, olive oil, honey, cumin, and garlic powder until smooth.

Pour some vinaigrette into the bottom of a large bowl.

Add arugula, corn, tomatoes, and onion on top.

Toss the salad until the ingredients are well-coated with the vinaigrette, then season with salt and pepper to taste.

Step 3: Cook the Skirt Steak

Heat a grill or cast iron skillet over medium-high heat.

If using a skillet, you may find it necessary to cut the skirt steak in half to fit, cooking it in two batches.

Add a swirl of olive oil to the skillet or coat the grill grates with oil to prevent sticking.

Remove the steak from the marinade and place it directly onto the hot grill or skillet.

Sear the steak for 4-5 minutes on each side, aiming for an internal temperature of 135°F for medium-rare or 160°F for medium.

Step 4: Rest and Serve

Transfer the cooked steak to a cutting board and tent it with foil.

Allow it to rest for at least 5 minutes to let the juices redistribute.

When ready, slice the steak into thin slices against the grain to ensure tenderness.

Serve the sliced steak alongside the prepared arugula salad for a refreshing and satisfying meal.