Marinated Skirt Steak Recipe - Bush’s Best

Marinated Skirt Steak

Recipe By: BUSH’S® Beans   Photo By: BUSH’S® Beans
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Recipe created for BUSH’S® Grillin’ Beans® exclusively by Chef Jeffrey Saad, grilling expert, television host of numerous food-and cooking-related shows and author of the new cookbook, Jeffrey Saad’s Global Kitchen: Recipes Without Borders.
 
  • Prep: 20 Minutes
  • |
  • Cook: 10 Minutes
  • |
  • Total: 50 Minutes
 
2
 
 
  • For Marinade:
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  • 1/4 cup fresh lime juice
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  • 1 teaspoon ground cumin
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  • 1 1/2 tablespoons chili powder
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  • 3 cloves garlic, chopped
  • For Skirt Steak:
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  • 11/4 pound skirt steak
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  • Salt
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  • 1 12-inch sheet plastic wrap
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  • 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans®
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  • Optional Pesto (or use favorite jarred pesto, if preferred):
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  • 1 cup fresh cilantro
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  • 1/2 teaspoon salt
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  • 1 tablespoon green jalapeño, chopped
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  • 1/4 cup canola oil
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  • Optional Red Salsa (or use favorite jarred salsa, if preferred):
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  • 1/2 each white onion, peeled
  • 2 each Roma tomatoes
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  • 1 each red jalapeño
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  • 1/2 teaspoon salt
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  • Optional Garnish:
    •
  • 1/4 cup sour cream
 
  1. For Marinade: In large bowl, mix together lime juice, cumin, chili powder and garlic.
  2. For Skirt Steak: Using paper towel, pat steak dry. Place in large bowl of marinade and turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 20 minutes. (Tip: Do not marinate for more than 20 minutes, as steak is thin and acid in lime juice will cause meat to become granular and dry.)
  3. Remove steak from marinade and season with salt to taste.
  4. Set clean, well-oiled grill to high heat, when grill is hot, place steak on grill using tongs. Cook 3 minutes. Using tongs, flip steak and cook 2 minutes or until internal temperature is at least 145 degrees F. (Tip: Skirt steak is thin and cooks quickly; to avoid overcooking meat, make sure grill is very hot before placing meat on grill.)
  5. Remove steak from grill using tongs and place on platter. Let rest for 10 minutes before slicing.
  6. Serve with BUSH’S Sweet Mesquite Grillin’ Beans.
  7. For Optional Pesto: Place cilantro, salt, jalapeño and oil in food processor or blender. Blend until smooth.
  8. For Optional Red Salsa: Set clean, well-oiled grill to high heat. When grill is hot, using tongs, place tomatoes, onion and jalapeño directly on grill. Cook until charred evenly on all sides, about 5 minutes, turning as necessary.
  9. Using tongs, remove onion, tomatoes and jalapeño from grill. Cut onion into pieces and place onion, tomatoes and jalapeño in food processor or blender. Add salt and puree until smooth.
  10. Garnish steak with thick stripe of pesto, salsa and sour cream, as desired.
Nutrition Information