- 2 pounds skirt steak (the thinner the better)
- for marinade:
- 1/4 cup olive oil
- 3 limes juiced
- 1 orange juiced
- 2 cloves garlic minced
- 2 teaspoons cumin powder
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon pepper flakes omit if preferred
Combine marinade ingredients in a large bowl. Place skirt steak in a bag and pour mixture of top. Make sure all of the meat is well coated. Seal bag and place into the refrigerator for 8-12 hours.
Preheat grill for high heat.
Remove steak from bag and cook for 2-3 minutes per side . If steaks are thicker, cook for 3-5 minutes per side.
Place cooked steaks onto a cutting board and cut into strips. Serve in tacos, salads, and taco bowls.
Store leftovers in a sealed container in the refrigerator for 3-4 days after initial preparation.
Photos by Sabrina Baksh/ derrickriches.com, bhofack2/Depositphotos, and slickspics/Depositphotos
Calories: 341kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 600mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 4mg