Marinated Skirt Steak (3) Recipe

Inspired by The Canal Club

Time2h 30m

Serves4

Mojo, Tomatillo Pico, Cotija Cheese, Jalapeño, Cilantro

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Ingredients

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Skirt Steak

2 pounds Skirt Steak

1 cup Mojo Marinade

Tomatillo Pico

6 pieces Tomatillos

1 cup Red Onion

1 piece Jalapeño

1 bunch Cilantro

2 tbs ReaLime juice

to taste Celtic sea salt

Garnish

1 cup Cotija cheese

to taste Extra Jalapeños

to taste Fresh Cilantro

Method

Marinating the Steak

Marinate the Skirt Steak

Place the skirt steak in a large resealable plastic bag and pour the mojo marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight.

Preparing Tomatillo Pico

Make the Tomatillo Pico

While the steak is marinating, prepare the tomatillo pico. Dice the tomatillos, red onion, jalapeño, and chop the cilantro. In a bowl, combine all the ingredients, add lime juice, and season with salt to taste. Mix well and set aside.

Grilling the Steak

Grill the Skirt Steak

Preheat a grill or grill pan over high heat. Remove the steak from the marinade and discard any excess marinade. Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness.

Rest and Slice

Remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain.

Serving

Serve the Skirt Steak

Serve the sliced skirt steak topped with tomatillo pico, crumbled cotija cheese, extra jalapeños, and fresh cilantro.