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1
Note: Ideally, the beef should marinate for 4-24 hours, but itll definitely work if you only have 30 minutes.
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2
Trim skirt steak of excess fat or silver skin.
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3
Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces and place in a gallon-size zip top bag.
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4
Make the marinade by processing the remaining ingredients in a blender or food processor.
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5
Reserve 2 tablespoons of the marinade to serve as a sauce.
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6
Pour remaining marinade over steaks in the zip top bag.
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7
Seal bag well and knead to make sure the marinade reaches all surfaces of the meat.
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8
Chill for 4 to 24 hours (tossing every few hours).
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9
Chill the reserved 2 tablespoons of marinade separately.
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10
Remove steaks from marinade and dry with paper towels.
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11
Preheat grill (or cast iron pan on the stove top) to medium-high heat.
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12
Cook steak for 2-4 minutes per side.
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13
Remove steak to a clean plate.
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14
Allow steak to rest for 5-10 minutes before slicing thinly across the grain.
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15
Toss with reserved marinade and serve.
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16
Note: If cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve.
