1/2teaspoonsmoked paprika combined with a pinch of cayenne or 1/2 teaspoon finely chopped canned chipotle pepper
1/2teaspoondried oregano
1/4cupolive oil
Garnish with jalapeños,lemon, lime, and/or orange wedges or slices.
Instructions
Marinating the Steak
Mix together orange juice, lemon juice, lime juice, cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, smoked paprika, cayenne and oregano in a large glass or ceramic bowl. (Large enough to fit the steak.) Do not use a metal bowl because the acid in citrus juice reacts with metals and can impart a bitter, metallic taste to the food!
Then slowly whisk in olive oil until well combined. Before placing the steak into the marinade remove 1/2 cup of the marinade and either keep it in the measuring cup or place in a small bowl and cover with plastic wrap and refrigerate until ready to use.
Prepping the Steak: To Tenderize or Not to Tenderize?
If you prefer to tenderize your skirt steak, go for it! Cover the steak with plastic wrap and gently pound it with the smooth side of a meat mallet or a rolling pin until it’s about ¼ inch thick. Then, use a fork to pierce the steak all over on both sides.Personally, I usually skip these steps. Most of the skirt steak I buy is already tender enough (and, honestly, sometimes I’m just feeling lazy! 😉). But every once in a while, I come across a tougher-than-expected cut. Case in point: a batch of skirt steak I once bought at Costco that was surprisingly tough.The bottom line? Tenderizing is entirely up to you. If your skirt steak looks and feels tender, you can skip the extra steps. If you’re concerned it might be tough, a little tenderizing may be worth the effort.Whether you decide to tenderize or not, it's best to cut the steak into 5”-6” pieces for more manageable grilling. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 2-8 hours.
Cooking the Steak
Take steak and 1/2 cup of reserved marinade out of the refrigerator one hour prior to grilling the steak. When ready to cook, preheat grill to medium-high heat and lightly oil or spray the grates.
Remove steak from the marinade and place onto the grill. Discard the remaining marinade the steak was in.
Cook steak for 4 minutes on the first side and 3 minutes on the other side for medium-rare. Total cook time 7 minutes. Cooking times may vary due to the thickness of the skirt steak and the flame on your grill. If unsure about cooking times, it's best to use a thermometer. You'll want to remove the steak when internal temperature is 128 degrees for medium rare and remember the steak will continue to cook a couple of degrees when removed from the grill.
Remove steak from grill and let rest for 5 minutes before slicing across the grain.
Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately. Garnish with jalapeño slices and lime and orange wedges. If desired serve with avocado, chopped tomatoes, and extra cilantro.
Notes
This recipe can easily be doubled or tripled if making for a large group.Jalapeños, Aleppo pepper, vinegar (white, cider or red), diced onions or onions powder, etc are all ingredients or spices that can be used.It's very common to use carne asada as the base for fajitas.