Grilled Skirt Steak with Cilantro Pesto
Try this Grilled Skirt Steak with Cilantro Pesto recipe, or contribute your own.
Try this Grilled Skirt Steak with Cilantro Pesto recipe, or contribute your own.
- 1 tablespoon apple cider vinegar
- 1/2 cup olive oil
- olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 clove garlic
- worcestershire sauce
- ground black pepper
- 2 tablespoons worcestershire sauce
- ground cumin
- garlic
- ingredients
- 1
- tablespoon
- 1/2
- 1 1/2
- 3
- 2
- cups
- 1/4
- cup
- 1/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 cup orange juice
- 1/4 cup chopped red onion
- 1/2 cup slivered almonds
- coarse kosher salt
- red pepper flakes
- minced garlic
- lime juice
- soy sauce
- 1/3
- tablespoons
- teaspoon
- pounds
- orange juice
- 1/4 cup lime juice (about 2 limes)
- ingredientsfor the skirt steak 1/2 cup orange jui
- for the skirt steak 1/2 cup orange juice 1/4 cup
- for the skirt steak
- 1/2 cup orange juice 1/4 cup lime juice (about 2 limes)
- (about 2 limes)
- apple cider vinegar
- 1 tablespoon minced garlic (about 3 cloves)
- (about 3 cloves)
- 1 1/2 pounds skirt steak
- skirt steak
- coarse ground black pepper
- coarse ground black pepper
- for the cilantro pesto (makes 1 1/4 cup) 3 cups l
- for the cilantro pesto (makes 1 1/4 cup)
- 3 cups loosely packed cilantro 1/3 cup cotija cheese 1/
- 3 cups loosely packed cilantro
- loosely packed cilantro
- 1/3 cup cotija cheese
- cotija cheese
- chopped red onion
- slivered almonds
- clove
- 1 teaspoon coarse kosher salt
- 3 tablespoons lime juice (about 1 1/2 limes)
- (about 1 1/2 limes)
- Carbohydrate 183.817222713062 g
- Cholesterol 1150.8 mg
- Fat 1471.40799654419 g
- Fiber 46.7705865610772 g
- Protein 66.6487574895823 g
- Saturated Fat 357.805943057819 g
- Serving Size 1 1 recipe (5359g)
- Sodium 17665.1920285973 mg
- Sugar 137.046636151985 g
- Trans Fat 70.0751798642833 g
- Calories 13871 calories
Step-by-step
- Whisk together the orange juice, lime juice, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, olive oil, ground cumin, red pepper flakes, salt, and black pepper in a bowl.
- Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or up to overnight.
- In a food processor, combine the loosely packed cilantro, cotija cheese, chopped red onion, slivered almonds, lime juice, and olive oil. Process until smooth and season with salt and pepper to taste.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove the skirt steak from the marinade, discarding the remaining marinade, and season both sides with coarse ground black pepper and coarse kosher salt.
- Grill the steak for 3 to 5 minutes per side, or until desired doneness is reached.
- Remove the steak from the grill and let it rest for 5 to 10 minutes before slicing against the grain.
- Serve the sliced skirt steak topped with the cilantro pesto.
Charred protein aromas meet the pungent, soapy-fresh punch of fresh cilantro and the sharp salinity of aged cotija cheese. High-heat cooking breaks down surface amino acids via the Maillard reaction, creating a deep savory crust that balances the bright herbaceousness of the green sauce.
Acids like orange juice, lime juice, and apple cider vinegar function as tenderizers by denaturing tough muscle fibers in the beef through low pH levels. Marinating the meat for at least thirty minutes allows these acids to penetrate the outer millimetres of the cut without turning the texture mushy, which happens if citrus exposure exceeds four hours.
Combining fresh herbs with nuts, hard cheese, and oil creates an emulsion where the lipids trap volatile aromatic compounds, releasing them slowly upon contact with hot meat. Slivers of almonds provide structural body and a toasted nutty note that softens the raw edge of garlic and red onion.
Originating from cattle-dense regions where beef cuts like skirt were traditionally passed over for prime loins, this preparation relies on quick, aggressive radiant heat from charcoal or gas. Sear the beef over direct flames reaching 450 degrees Fahrenheit for approximately three minutes per side to retain internal moisture within the loose muscle grain.
