Skirt steak is a well-marbled, juicy and flavorful cut of beef that is ideal for grilling. Sliced across the grain, skirt steak is tender but has a great chew and big beefy taste. (You can also use flank steak in this recipe.) As a rule, a marinade doesn't really add much to meat past 4 hours, but you could absolutely marinate the skirt steak overnight in the refrigerator. Bring to room temperature before grilling.
- 1 chipotle chile pepper in adobo sauce, minced
- 3 oranges, juiced
- 2 limes, juiced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/3 cup vegetable oil
- 1 tablespoon grated lime zest
- 1 tablespoon grated orange zest
- 2 green onions, thinly sliced, including greens
- 4 garlic cloves, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds skirt steak, cut across into 3 pieces
In a large bowl, whisk together the minced chipotle chili, orange juice, lime juice, soy sauce, honey and vegetable oil. Stir in the lime zest, orange zest, sliced green onions, minced garlic cloves, Kosher salt and freshly ground pepper.
Arrange the skirt steak pieces in a glass baking dish or other non-reactive container, and pour the marinade over the steak, spreading the marinade so the steaks are coated. Cover with plastic wrap and refrigerate at least 4 hours or overnight, turning the skirt steaks occasionally. (Alternatively, put the skirt steak in a large zipper-lock plastic bag, then pour in the marinade. Squeeze out any air in the bag and seal. Distribute the marinade over the steak and refrigerate.)
Take the skirt steak out of the refrigerator at least 1 hour before grilling to bring to room temperature. Remove the skirt steaks from the marinade and pat dry with paper towels. Transfer the marinade to a saucepan, and bring to a boil, then lower the heat and simmer, until reduced by half, 10 to 15 minutes
Heat a charcoal or gas grill to high and oil the rack. Pat the steaks dry with paper towels, then liberally season both sides with Kosher salt and freshly ground pepper. Lay the steaks on the grill and cook 5 minutes, then flip them and cook the other side another 5 minutes for medium rare. (You'll want a nice char on each side.)
Transfer the steaks to a cutting board or other work surface, and let rest 5 minutes before slicing thinly across the grain. Spoon the reduced marinade over the steak (or on the side in a gravy boat for guests to spoon themselves) and serve at once.