Ingredients

 
  • 1/2  cup freshly-squeezed lime juice (about 6 limes)
  • 1/2  cup olive oil
  • 8 garlic cloves, finely minced
  • 1 1/2 ounces anchovy paste (about 2 1/2 tablespoons)
  • 2 teaspoons freshly ground black pepper
  • 2 pounds skirt steak
  • Fresh cilantro, for garnish
  • 1/2  cup freshly-squeezed lime juice (about 6 limes)
  • 1/2  cup olive oil
  • 8 garlic cloves, finely minced
  • 1 1/2 ounces anchovy paste (about 2 1/2 tablespoons)
  • 2 teaspoons freshly ground black pepper
  • 2 pounds skirt steak
  • Fresh cilantro, for garnish
 

Time:

  • Prep Time: 10 minutes
  • Inactive Prep Time: 4 hours to overnight
  • Cook Time: 5 to 10 minutes

 

Serves: 4 to 6

You can find more in the book.

Billy’s Skirt Steaks

Steak-large

One of my husband’s specialties is his secret marinade for skirt steaks.  The acidity of the lime juice breaks down the meat, making it really tender, while the anchovy paste adds a salty flavor, and the olive oil provides a nice flame when the meat hits the grill. I guess it’s no longer a secret!

In a mixing bowl, whisk lime juice, olive oil, garlic, anchovy paste, and pepper until emulsified.  Place skirt steaks in a large re-sealable plastic bag or container and cover with marinade.  Let marinate for 4 to 6 hours, or up to overnight.

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Cook skirt steaks to desired degree of doneness (I think they are best served medium rare).  Cut on the diagonal and serve garnished with fresh cilantro