I have this silly habit of believing I’ll remember and achieve the same flavors with NO recipe. Well, that NEVER happens. I suck at documenting recipes, therefore repeating ‘winner’ dishes. I may find a cure for this here in this blog!
You see, it’s one thing to mess with your kids Mac & Cheese recipe and a completely different story to screw up your client’s favorite steak (I do have a personal chef/cook gig for those who didn’t know). So when my client asked me to make this Citrus Skirt Steak again I panicked.
It all worked out at the end and they enjoy this flavorful steak almost every week. I usually serve it with tortillas for tacos and a side of Honey Lime Cumin Slaw salad (I’ll post the recipe here once I have a decent picture of ‘her’).
So, for my own information and for the sake of my client’s Tuesday Taco here is the recipe:
CITRUS SKIRT STEAK
- The juice of 2 medium limes
- 1/4 cup extra virgin olive oil
- 3 garlic cloves
- 1 tablespoon chipotle chili powder
- 3 tablespoons chopped cilantro
- 2 teaspoon ground cumin
- 2 teaspoon salt
- 2 pounds flank steak
Blend or mix all ingredients and spread the paste on the steak(s). Stack the steaks on top of each other on a airtight container or large Ziploc bag. Refrigerate overnight (this is a MUST). Bring to room temperature before grilling. Fire up the grill or heat a grill pan. Scrape the marinade off the meat and season with sea salt. Grill the steaks over moderately high heat until seared and crusty, about 3 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest for 5 minutes before slicing.