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Orange-Garlic Skirt Steak

Yields6 ServingsPrep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

pile of cooked sliced skirt steak with fresh chopped cilantro on top

 2 lbs grass fed, organic skirt steak
 1 cup fresh squeezed orange juice grapefruit juice is a good substitution
 5 cloves garlic, chopped
 1 ½ cups fresh cilantro, finely choppedreserve 1/2 cup cilantro for serving
 1 tsp ground cumin
 1 tsp cayenne or achioteuse less if you prefer a less spicy marinade
 1 tsp Himalayan salt
 1 tsp freshly ground pepper
 jalapeño, chopped (opt)
 grilled/seared spring onion (opt)
 small corn tortillas (opt)
 1 cup cabbage, chopped (opt)

In a medium sized bowl, whisk together orange juice, garlic, 1 cup of the cilantro, cumin, jalapeño (optional), cayenne or achiote, salt, and pepper.


Place skirt steak in shallow pan or bowl.


Pour marinade over skirt steak.


Marinade one side for 1 hour. Flip steak and marinade the other side for 1 hour.


After marinating, preheat cast iron skillet on stovetop until smoking hot. Add avocado oil.


Place marinated skirt steak (without the marinade) in smoking hot skillet. Depending on thickness of steak and your preference for how well done you like your steak, sear each side for 3 - 5 minutes. If you like steak well done, cook up to 7 minutes.
TIP: Turn steak in pan only once. Your steak will toughen the more you flip it.


Remove from skillet onto a cutting board. Using foil, tent the cooked skirt steak and let rest for 5 - 10 minutes.


After resting, slice skirt steak against the grain using a sharp knife.


Serve with grilled spring onion, freshly made corn tortillas (GF), fresh cilantro, chopped cabbage, and sour cream.

Nutrition Facts

Servings 0

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