One of my favorite food pastimes to do during the summer is grill dinner and eat it outside on our deck. My daughter thinks this is such a treat so we try to do this as much as possible (weather permitting). This weekend I tried my hand at marinating a skirt steak and then grilling it really quickly on a smoking hot outdoor gas grill. The marinade was a little spicy for the kids, but the adults really did enjoy the powerful flavors.
- 6 cloves garlic
- 1/2 red onion, chopped
- 2 limes, juiced
- 1 medium jalapeno chile pepper
- 2 tablespoons fresh thyme leaves
- 1 cup loosely packed cilantro leaves
- 3/4 cup corn or canola oil
- 2 tablespoons honey
- 2-3 pounds skirt steak
- kosher salt to taste
Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
Preheat a grill for medium-high heat.
While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 2-3 minutes per side for medium-rare.
To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.