Entraña Recipe
8 oz Marinated Outside Skirt Steak
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Ingredients
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Steak & Marinade
Finishing & Serving
Method
Steak & Marinade
- 1
Prepare the steak
Pat the 8 oz outside skirt steak dry with paper towels. Trim any large silver skin pieces or excess fat, but leave some fat for flavor. If the steak is particularly thick in spots, use a cleaver or heavy knife to score a couple shallow cuts across the thicker areas so it cooks evenly.
- 2
Make the marinade
In a bowl, whisk together 2 tbs olive oil, 1 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp red wine vinegar, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp black pepper, 1 tsp kosher salt and 0.25 tsp red pepper flakes (optional). Mix until combined.
- 3
Marinate the steak
Place the steak in a shallow dish or resealable plastic bag and pour the marinade over it. Massage the marinade into the meat so all surfaces are coated. Refrigerate at least 30 minutes and up to 6 hours (for best flavor, 2–4 hours). Remove from refrigerator 20–30 minutes before cooking to bring toward room temperature.
Finishing & Serving
- 4
Cook the steak
Heat a cast-iron skillet or heavy grill pan over high heat until very hot (a drop of water should sizzle and evaporate). Lightly oil the pan or brush a little olive oil on the steak. Place the skirt steak on the hot surface and sear 2–3 minutes per side for medium-rare depending on thickness (internal temperature 125–130°F / 52–54°C). If you prefer medium, cook 3–4 minutes per side (135°F). Avoid moving the steak while searing to develop a good crust.
- 5
Finish with butter and rest
During the last 30 seconds of cooking, add 1 tbs unsalted butter to the pan and spoon the melted butter over the steak (baste). Remove the steak to a cutting board and sprinkle with 0.25 tsp coarse sea salt. Let it rest, loosely tented, for 5–7 minutes to allow juices to redistribute.
- 6
Slice and serve
Slice the skirt steak thinly across the grain at a 45° angle into 1/4-inch slices. Arrange on a platter, sprinkle with 1 tbs chopped parsley or cilantro, and serve with lime wedges. Adjust seasoning if needed. Serve immediately.