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Sliced grilled cilantro lime skirt steak served on a wooden cutting board with chimichurri-style sauce and fresh cilantro.

Cilantro Lime Skirt Steak Marinade

This cilantro lime skirt steak marinade is bold, bright, and ready in 2 hours. Fresh lime juice, garlic, and cilantro transform an affordable cut into a restaurant-worthy dinner. And it works on the grill or in the oven.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinade time 2 hours
Servings 4

Ingredients
  

Steak

  • 1 lbs skirt steak

Cilantro Lime Marinade

  • 1/3 cup fresh lime juice about 8 limes
  • 4 garlic cloves minced
  • 1 bunch cilantro roughly chopped (stems included)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 poblano pepper finely diced (optional — adds mild heat and smokiness)

Instructions
 

  • Make the marinade. Combine lime juice, garlic, cilantro, cumin, smoked paprika, salt, olive oil, and diced poblano in a blender and pulse until smooth. Or whisk together after finely mincing the cilantro and garlic by hand.
  • Score and marinate. Lightly score the surface of the skirt steak with shallow diagonal cuts across the grain. Place in a zip-lock bag, pour marinade over, seal, and coat completely. Refrigerate for at least 2 hours, overnight preferred.
  • Pull from fridge. Remove the steak 30 minutes before cooking to bring to room temperature. Pat the surface completely dry with paper towels — do not skip this step.
  • Heat the pan or grill. Cast iron: heat over high for 3 minutes until very hot. Add a thin layer of oil and let it shimmer. Grill: heat to high, clean the grates.
  • Sear. Lay the steak down and do not move it. Cook 3–4 minutes per side for medium-rare. Target internal temp: 125°F–130°F. Skirt steak is thin — work fast.
  • Rest. Transfer to a cutting board and rest for 5–10 minutes. Do not cut early.
  • Slice against the grain. Identify the direction of the muscle fibers and cut perpendicular to them in thin strips. This is what makes it tender.

Notes

  • No-waste move: Boil the leftover marinade in a saucepan for 2 minutes, then use as a sauce over the finished steak and rice.
  • Freeze in the marinade: Put raw steak directly in the marinade, seal in a zip-lock bag, and freeze flat. It marinates as it thaws — pull it the night before for an effortless weeknight dinner.
  • Cilantro swap: Use flat-leaf parsley if you are not a cilantro fan.
  • Flank steak works too: It's thicker and needs a longer cook (5–6 min per side) and an overnight marinade for best results.
  • Doneness target: Skirt steak is best at medium-rare. At medium it starts to tighten up; at well-done it will be tough.