No need to spend your hard-earned money on the really pricey cuts of beef for a hot and juicy grilled paleo steak meal.
f you’re not familiar with skirt steak, it’s the cut most often used for recipes like fajitas or stir-frys. I think it naturally has more flavor than many of the more expensive cuts like rib eye or sirloin. No, it’s not as tender as those cuts…but the good news is we can fix that!
And one of the great things about this particular marinade for many of you will be it’s not spicy. You’ll get a little bit of extra tanginess with the lime juice that’s in it, but you shouldn’t taste any extra heat. Savory, but not spicy.
Here’s the trick: a really simple marinade. Just a handful of common ingredients is all your need – mainly garlic, lime and olive oil. The marinade will not only build on the skirt steak’s inherent flavor, but it’ll really help tenderize it as well.
1 1/2 lbs skirt steak
1 Tbsp minced garlic
1 lime, juiced
2 Tbsp olive oil
Salt and pepper
Suggested grilling vegetables: bell peppers, zucchini, spring onions
Extra lime wedges
- Step 1
Combine minced garlic, olive oil, juiced lime, and salt and pepper to taste. Place in sealable plastic bag along with skirt steak (you can cut steak into two or three sections for easier grilling). Marinate at least 2 hours up to 10 hours.
- Step 2
Remove steak from bag and discard marinade. Grill over medium-high to high direct heat for around 3 minutes per side for medium rare. Move steak to indirect heat if you need to cook it longer.
- Step 3
Slice peppers and zucchini into sections. Drizzle with olive oil and season and season with salt and pepper. Grill veggies alongside steak until light grill marks appear – avoid overcooking or excessive charring.
- Step 4
Allow steak to stand about 5 minutes. Cut thin across the grain for maximum tenderness. Serve with grilled veggies. Add lime wedges on the side to squeeze for additional flavor.