Let's Grill!

Skirt Steak with Red Onion and

Citrus Lime Mojo
Upcoming recipe on my blog: Skirt steak w red onion and citrus lime mojo
This recipe has to be one of my all time favorites. It is perfect served with Spanish rice or even on a bed of lettuce.
I like to marinade the meat the night before if possible for more flavor. It is so good that you will want to make a double batch and share it with your family and friends.

1 Skirt Steak

1clove garlic

3 green onions

1/2 jalapeno/ remove seeds

1bunch cilantro, including stems/divided

3/4 cup canola oil or peanut   oil

1teaspoon ground cumin

1teaspoon Mexican oregano

1 teaspoon ground mustard

1teaspoon kosher salt

1       teaspoon freshly ground black pepper

Juice and zest of 3 limes

2 large red onions, peeled and thickly sliced


 Chop the cilantro and reserve 3 tablespoons for garnish. Set aside.

On a clean, wide work surface, place skirt steak down between two pieces of plastic wrap (spray the plastic wrap with non-stick spray before placing steak). Using a flat-sided meat pounder, flatten each steak until tender, paying attention to the thicker side of the steak. Set aside.

In the bowl of a food processor, combine the canola oil, the remaining cilantro, ground cumin, garlic, mustard, oregano, lime and salt and pepper. Process until the mixture is a smooth paste. Rub ½ the mixture over the steak and let marinate at room temperature for ½ hr.

TO COOK AND SERVE: Light a charcoal or gas grill, or have grill pan hot on stove top. When the grill is very hot, remove the steak from the marinade (discard the marinade), pat dry, and season with salt and pepper; cook 5 to 7 minutes on one side and 3 to 4 minutes on the other for medium rare. Remove from the grill and let rest for 5 minutes.  Grill the red onions at the same time as the strip steak
6 to 7 minutes per side.
Meanwhile, warm the reserved mojo over low heat. Slice the flank steak very thinly on the bias and serve with the reserved mojo, cilantro and grilled onions.


Nutrition Facts per Serving
Yield: Yield:  Serves 4-6
Fat. Total:
Carbohydrates, Total:
% Cal. from Fat: