Citrus Skirt Steak

Citrus Skirt Steak

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:


  • 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.

Changes – but not in the menu

I’m starting a new job in 2 weeks. The last time I had anything to do with the Corp world was in…let’s just say, a long time ago. The opportunity kind of stumbled upon me and next thing I know I was signing the offer letter. I feel fortunate, excited, nervous and kind of lost on a emotional trip that it’s just not worth it to describe because after all this blog is about “dealicious cooking”.

I’ll continue preparing home meals according to whatever is on sale. Because I’ll no longer be afforded the luxury of traveling from one market to the next in order to maximize our food shopping savings, I’ll have to be extra good about picking the market with the best deals.

If the whole working-cooking-mom succeeds I’ll consider investing in a freezer. Meanwhile, I’m going to use the space I have in our small freezer wisely. Beans, meatballs and stews are on my list of foods that freeze well and can be stocked in small quantities.

The real challenge will be to ignore the MEGA Whole Foods I have right by my work and just try to take reasonable advantage of it.

Wish me luck!

Here is what we’ve been eating lately:

Spanish Tortilla with zucchini (Potato, onion, zucchini frittata)

Frango Ensopado (Chicken thighs cooked in the a mushroom-onion-bell pepper broth)

NY Steak, pear walnut balsamic salad and roasted purple potatoes