Cilantro Lime Marinated Skirt Steak


No servings information available


  • 14 ounces skirt steak
  • 3 limes (zest and juice)
  • 6 cloves of garlic (minced)
  • ¼ cup or a small bundle of cilantro
  • ¼ cup olive oil (chili infused preferably)
  • salt and pepper to taste

Nutritional information

No nutrition information available


  1. Preheat oven to 400 degrees. Line pan with aluminum foil and set aside. (Only do this if you’re cooking steak medium, medium-well or well done.) Otherwise stove top will make the perfect medium rare steak.
  2. Combine minced garlic, cilantro, zest and juice of limes, olive oil, salt and pepper set aside. Wow, look your marinade is already done.
  3. Pat down steaks with paper towels for excess moisture, salt and pepper, then coat steaks in marinade. Refrigerate for two to eight hours or overnight in fridge.
  4. Heat a grill pan over high; lightly coat with neutral oil. Add steaks; cook to desired degree of doneness, about 2-3 minutes per side. Transfer steaks to a pan then in the oven or straight to cutting board (depending on how well done you want it cooked).
  5. Let stand 5 minutes. Cut across the grain into thin slices. Sprinkle with salt and pepper, place over salad, with mashed avocado or with your favorite dressing and garnish lime juice.