Ingredients
Scale
- 2 pounds of skirt steak (see notes)
- Juice of 1 orange, fresh squeezed
- Juice of 2 limes, fresh squeezed
- ¼ cup of Mexican lager
- 2 tbsp of soy sauce
- 1 tbsp Red Boat Fish Sauce
- 2 tbsp of vegetable oil
- Fresh ground pepper to taste
- Serving of Pico De Gallo
Instructions
- Mix all ingredients together and pour over the steak. Seal the steak up in a zipped bag, marinating for at least 4 hours up to overnight.
- Take the steak out of the marinade 30 minutes before you’re ready to grill, bringing it closer to room temperature.
- Preheat the grill for high, direct heat. Aim for 450-500°F.
- Make sure the grill grates are clean. Place the steak directly over the grates and allow them to cook for 2 minutes, undisturbed. Flip as needed, making sure each side gets an even char. You’ll need about 8 minutes total if using skirt steak, and going for medium rare. Pull the steaks off around 130°F for medium rare and let them rest.
- Slice against the grain, serve.
Notes
Use any type of steak mentioned in the guide, but realize that cooking times will vary depending on what you’re making. Always prepare more than you think you’ll need, minimum 1/2 pound per very hungry person.
- Prep Time: 5 minutes
- Marinate Time: 4 hours
- Cook Time: 10 minutes
- Category: Beef
- Method: Grilling
- Cuisine: Tacos
