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Tuesday, July 30, 2013

Orange Pesto Skirt Steak


If you follow the blog, you know that skirt steak is one of our favorite meats to grill. I am always on the lookout for a good marinade. I saw something in a magazine about an orange juice and pesto marinade. I thought that sounded really good. I decided to give it a try on skirt steak. I added some salt, pepper and garlic to the orange juice and pesto. It was so easy; It only takes a minute to prepare. This was super delicious. The orange juice wasn't overwhelming. It paired perfectly with the pesto and garlic. I think this would also be good on chicken. Give this a try if you are looking for a new steak marinade.


Orange Pesto Skirt Steak
2 lb steak
(Printable Recipe)

  • 1 cup orange juice
  • 1/2 cup prepared pesto
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 2 lb skirt steak
Combine orange juice, pesto, salt and garlic. Pour over skirt steak and let marinate in the refrigerator at least 30 minutes. I like to marinate it 8 hours.  Grill to desired doneness. We usually grill it 4-5 minutes per side.



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CONNECT WITH PLAIN CHICKEN

8 comments:

  1. The marinade sounds very interesting and the steak looks perfect.

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  2. This looks fantastic! I love your blog! Everything you make looks so good. Can you just come cook for me? Thanks. Hah. I hope you have a great day. Keep cooking and sharing with us.

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  3. We love skirt steaks in restaurants, and we love your marinades! Such great flavor!! But we seem to have a problem with the meat being too chewy when we try to cook skirt steak at home. Anyone else had this? We slice the meat correctly (against the grain) and it's still not tender...really barely chewable. We're now thinking of trying a meat tenderizing mallet--anyone use one of those? I know we must be doing something simple wrong.

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  4. Amanda - I'd love to come cook for you! :)

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  5. Lindy - usually skirt steak is chewy when it is sliced with the grain.

    I cut the long strip of steak into 3 or 4 pieces with the grain and then cut those smaller pieces into strips against the grain.

    Are you overcooking it? I've never had tough skirt steak at home. Sorry I'm not much help!

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  6. Thank you so much for your reply and help! I wonder if we are overcooking?!?! I've been guilty of that before. That's probably it. I will try to pay better attention to cooking time this round. Thanks again. I love your food and blog!

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  7. Lindy - if you are cutting the meat correctly, it has to be that the steak is over cooked. Cook it on high heat to get a good sear on it. We cook ours to medium-rare or medium. Anything over medium will get really tough. Good luck!!

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  8. Hi there,
    Many people think they are cutting skirt the right way BUT are really NOT..YOU MUST cut against the grain..Sooo the steak is a long thin piece of meat,,,cut that into smaller pieces then slice against the grain which means slice down the length of the steak, NOT across the short side of it. Your meat will NOT be tough if you do this.
    Do not take out of frig for a long time before cooking..Skirt cooks quickly as it is so thin and only needs a few minutes per side..Hope this helps

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