Description
A bold, smoky, and zesty marinade for flank or skirt steak that tenderizes the meat and delivers game-day flavor. Perfect for grilling with peppers and onions.
Ingredients
- 1/2 cup fresh lime juice (from 3–4 medium limes)
- 1/4 cup fresh orange juice
- 1/4 cup regular soy sauce (or tamari for gluten-free)
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 4 large cloves garlic, minced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder (blend with oregano and garlic)
- 1 teaspoon smoked paprika
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt
- 2 pounds flank steak or skirt steak
Instructions
- In a medium bowl, whisk together lime juice, orange juice, soy sauce, red wine vinegar, and olive oil.
- Add minced garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Whisk until spices are dissolved and mixture is uniform.
- Take steak out of fridge 30 minutes before cooking. Pat dry with paper towels. Optionally score surface lightly in a crosshatch pattern.
- Place steak in a large zip-top bag. Pour marinade over meat, ensuring full coating. Seal bag, squeezing out air, and massage marinade into steak.
- Refrigerate for at least 4 hours, or overnight for best results.
- Remove steak from fridge 30 minutes before grilling to bring to room temperature.
- Preheat grill to high heat (gas burners on high or charcoal piled and ashed over).
- Remove steak from bag, letting excess marinade drip off. Do not rinse.
- Grill steak for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium. Avoid moving steak too much to allow for a good char.
- Remove steak from grill when desired temperature is reached (130°F for medium-rare).
- Place steak on a cutting board, tent loosely with foil, and rest for at least 10 minutes.
- Slice steak thinly against the grain before serving.
Notes
[‘Do not reuse marinade that touched raw steak unless boiled first.’, ‘Reserve a small amount of marinade before adding to meat if you want extra sauce for serving.’, ‘Do not overcrowd the grill to ensure proper searing.’, ‘Watch for flare-ups caused by sugar in orange juice; move steak to cooler zone if flames jump.’, ‘Always slice against the grain for maximum tenderness.’, ‘Marinating time can range from 30 minutes to 24 hours, but 4-8 hours is ideal to avoid mushy texture.’]
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the steak (ap
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 1
- Protein: 40
Keywords: steak fajita marinade, game day recipe, grilled steak, flank steak, skirt steak, easy marinade, football food, tailgating recipes