This recipe offers a flavorful and juicy skirt steak marinated in a zesty citrus blend, perfect for fajitas or as a standalone dish.
Combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and brown sugar in a blender and blend until smooth.
Blending the marinade ensures all flavors are evenly distributed.
Place the skirt steak in a zip-top bag and pour the marinade over it. Seal the bag, removing excess air, and refrigerate for at least 1 hour.
Marinating for longer enhances the flavor, but avoid exceeding 24 hours.
Preheat a charcoal grill until the coals are covered with gray ash.
Using natural chunk charcoal adds a smoky flavor to the steak.
Remove the steak from the marinade and pat it dry with paper towels.
Drying the steak helps achieve a good sear.
Grill the steak directly on the hot coals for 1-2 minutes per side for medium-rare.
Use tongs to flip the steak to avoid piercing it and losing juices.
Wrap the grilled steak in aluminum foil and let it rest for 10 minutes.
Resting allows the juices to redistribute, making the steak juicier.
Slice the steak thinly against the grain and serve with your choice of sides.
Slicing against the grain ensures tender pieces.
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