Grilled Mojo-Marinated Skirt Steak
WHY THIS RECIPE WORKS For this recipe, we chose the outside skirt steak, which is 3 to 4 inches wide, and avoided the wider, far less tender inside skirt steak.
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Cooking tools:
- Grill
- Instant-read thermometer
- Microplane
- Foil pan
- Chef's knife
- Cutting board
- Baking dish
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Aluminum foil
- Serving platter
- Refrigerator
Ingredients
- 6 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon grated lime zest plus ¼ cup juice (2 limes)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt
- ½ teaspoon grated orange zest plus ½ cup juice
- ¼ teaspoon red pepper flakes
- 2 pounds skirt steak, trimmed and cut with grain into 6- to 8-inch-long steaks
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon baking soda
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