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Wednesday, May 16, 2012

Southwestern Skirt Steak

This skirt steak was incredible.  It was sweet, tangy and smoky, but, most of all, it was absolutely delicious!  The marinade was simple and I had everything in my pantry. It does have a little kick from the red pepper flakes.  Feel free to reduce the amount or eliminate the pepper all together if you are worried about the heat.

We ate this as our main course, but it would be fantastic as fajitas.  If you make fajitas, add some peppers and onions to the marinade and sauté them in a pan while the meat is cooking.  I think I am going to try a combo of steak and chicken fajitas next time.

Southwestern Skirt Steak
adapted from Alton Brown
serves 4 as main dish or 6-8 as fajitas
(Printable Recipe)

1/2 cup olive oil
1/3 cup soy sauce
1/2 tsp onion powder
2 tsp minced garlic
1/4 cup lime juice
1/2 tsp red pepper flakes
1/2 tsp ground cumin
3 Tbsp brown sugar
2 pounds skirt steak

Whisk together all ingredients except skirt steak. Place skirt steak in a gallon size ziplock bag. Pour marinade over steak. Allow to marinate for at least 1-2 hours. Grill to desired doneness.  We usually do 4-5 minutes per side.

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  1. That looks delish, just the right pinkness in the middle too. Yum.

  2. Looks mouth-watering delicious!!! Now I want to know about what's on the plate behind it... :)

    I've subscribed to your updates for a while and always enjoy your posts. Thank you!

  3. Sounds great. I don't know about anyone else, but the printable recipe link isn't working for me.

  4. Looks yummy! Can you just tell me if you grill it over medium or high heat? Thanks!

    1. Carrie - we have a charcoal grill. I would think this should be grilled over high heat on a gas grill

  5. Deauna - try it now. I fixed it.

    Thanks for letting me know.

  6. I really like the season combo in this one.

  7. I wish that when I reach out to my monitor, I can pull out that juicy and tender steak. Yum! =)

  8. Your steak looks perfect and I'm not sure I'd want to clutter it up with all of that fajita stuff either - get to eat more meat the way you served it.

  9. I can vouch for this recipe! I'm an Alton fan and absolute love this recipe for our Fajita Night! So quick and easy. You cooked your's to perfection, I'm jealous....and hungry!

  10. Oh my gosh, Steph, we made this the day you posted and it is now our fajita recipe. It was sooooo good, thank you so much for so many of your delicious recipes!! barb

  11. Perfectly cooked, I could eat a plate or two of that, fajitas or not.

  12. I had to comment... down here in TX, this is what we use to make beef fajitas! In our family, we marinate the meat overnight in port wine, with Lowry's seasoning, garlic, salt and pepper. Then we grill it on a gas grill on high heat. Most fajitas in Texas are not pink in the middle. It would be in between medium and medium-well. They taste awesome with guacamole, sour cream and cheese on a flour tortilla! thanks for sharing!

  13. I used this as a marniade for round steak that I cooked in the crock pot. Just dumped it over two large pieces of round steak and cooked for 7 hours on low. So good!


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