Skirt Steak Marinated in Citrus

March 20, 2018 | Michele Lyons | Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes | Leave a Comment

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Marinating meat in liquids that contain enzymes or acids help break down the lean muscle fibres and give more flavour. We are using citrus fruits in this recipe to marinate our skirt steak but you can also try vinegar, tomato, kiwi fruit or pineapple juices.

Ingredients:

1kg grass fed skirt steak
1/2 cup fresh orange juice
1/4 cup fresh lime juice
3 cloves garlic, crushed
1/4 cup fresh coriander, finely chopped
1 tsp salt
1 tsp cumin
1/2 tsp dried oregano
1/4 crushed chilli flakes

Method:

Combine all ingredients to form the marinade and add to a shallow dish. Add skirt steak and coat in marinade and allow to stand at room temperature for 15 minutes.
Pre-heat pan or BBQ on high. Remove steak, discarding excess marinade and grill for 2-4 minutes on each side until cooked to your liking but best if cooked medium-rare.
Remove steak and allow to rest for 5 minutes before slicing. Serve on a salad with roasted vegetables.

Skirt steak is such a versatile cut that you can slice thinly and cook like we have here, it works well in a stir fry or you can also slow cook the whole piece for some Mexican shredded beef.

About Michele Lyons

Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!