Ingredients
- 1.5 pounds flank, sirloin, or skirt steak (flank preferred - see notes)
- ½ cup olive oil
- ½ cup orange juice
¼ cup lime juice
- 1 serrano chile, stem and seeds removed, finely chopped
- 3–5 cloves garlic, chopped
- 1 ½ teaspoons ground cumin
½ teaspoon ancho chile powder
- 1 teaspoon kosher salt
½ teaspoon black pepper
- ½ cup fresh cilantro, stems and leaves finely chopped
- Accompaniments like fresh cilantro and assorted salsas
Directions
- In a medium bowl, combine the olive oil, citrus juices, chile, garlic, spices, and cilantro. Whisk well.
- Place steak in a shallow baking dish, and pour marinade over the top, turning the meat until well-coated. Cover with plastic wrap and refrigerate for 2–3 hours for skirt steak and overnight for flank. Alternatively, you can transfer the marinade and the meat into a large Ziploc bag; lay flat to refrigerate, and flip over halfway through to ensure even distribution of the marinade.
- Remove dish of marinated steak from the fridge and let it come to room temperature.
- Heat outdoor grill, or a stovetop grill pan or large cast-iron skillet to high heat. Brush the grates or pan with olive oil.
- Using a pair of tongs, remove steak from marinade, and gently shake off any excess. Sear for 3–4 minutes on each side (resist the temptation to move it or check the crust—when the meat lifts away easily from the cooking surface, it’s ready) until cooked to preferred doneness. You’re looking for a crispy, charred exterior and perfectly cooked interior: with especially thin cuts of beef like skirt steak, aim for medium-rare with an internal temperature of 135 degrees Fahrenheit. Anything more, and these thinner cuts can get chewy and tough.
- Remove from heat and place steak on a clean cutting board for 10–15 minutes to rest. This will allow all the juices to be reabsorbed before you slice.
- Slice the steak across the grain into thin slices and serve immediately.
Notes
The Difference Between Skirt and Flank Steak:
While they’re both from the group known as “flat steaks” and have deep, beefy flavor, there are a few differences; namely, skirt steak is longer, thinner and richer in flavor than flank steak.
Shape:
Skirt steak is a much longer, narrower and thinner cut. Flank steak is broader and more oval in shape and close to twice as thick as skirt.
Muscle fibers:
The steaks have muscle fibers that run in different directions: You’ll see the fibers of skirt steak running across the width of the steak, while flank’s fibers run down its length Which lends it to better cuts across the grain.
Taste:
Both skirt and flank come from well-used muscles that give them their famously deep, beefy flavor. Both are also fairly lean, although skirt has noticeably more fat, giving it richer flavor.
Can Skirt and Flank Steak Be Used Interchangeably?
With bold flavor and lots of good surface area for searing, skirt and flank steaks make good substitutes for each other in most dishes. But keep these differences in mind when preparing recipes…
Marination:
Marinades typically penetrate skirt steak’s rough surface more quickly; flank steak will benefit from a slightly longer marinade, up to 24 hours.
Cook time:
At about 1/2-inch thick, skirt steak is also much thinner than flank steak, so you should adjust your cooking time accordingly so each is properly cooked.
Doneness:
Aim for the meat to be well caramelized on the outside and no more than medium-rare for flank steak (130 to 135 degrees F) or no more than medium (135 to 140 degrees F) for skirt steak.
Slicing:
When slicing, remember that the grain of each runs in a different direction. Slice flank across its narrow end. For skirt, first cut the strip of steak into a few shorter, manageable pieces with the grain, then turn them 90 degrees and slice across the grain.