Skirt Steak with Lime Cilantro Cumin Marinade

Name: Skirt Steak with Lime Cilantro Cumin Marinade
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: ¾ cup (180 ml) fresh lime juice, freshly squeezed from 3 to 4 limes; ¾ cup (25 g) fresh cilantro, finely chopped, divided (1/2 cup for marinade, 1/4 cup for garnish); 4 cloves (12 g) garlic, minced; 2 teaspoons (4 g) ground cumin; ⅓ cup (75 ml) olive oil; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 1½ medium (15 g) jalapeño pepper, minced, seeds removed for less heat (optional); ¼ medium (40 g) red onion, thinly sliced (optional); 1¾ lbs (790 g) skirt steak, room temperature before cooking, patted dry

From the MyKitchenBank Kitchen

A vibrant, zesty marinade featuring fresh cilantro, lime juice, and cumin brings bold Mexican flavors to skirt steak. Perfect for a quick weeknight dinner—marinate for just 30 minutes, or overnight for deeper complexity. The steak sears quickly into a golden crust, making it ideal for busy nights.

Prep: 15 min
Cook: 12 min
Wait: 50 min
Total: 1 hr 17 min
Makes: Marinade for 1.5 to 2 lbs skirt steak (4 servings)

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Ingredients

4 servings

For the marinade
¾ cup (180 ml) fresh lime juice, freshly squeezed from 3 to 4 limes
¾ cup (25 g) fresh cilantro, finely chopped, divided (1/2 cup for marinade, 1/4 cup for garnish)
4 cloves (12 g) garlic, minced
2 teaspoons (4 g) ground cumin
⅓ cup (75 ml) olive oil
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
1½ medium (15 g) jalapeño pepper, minced, seeds removed for less heat (optional)
¼ medium (40 g) red onion, thinly sliced (optional)
1¾ lbs (790 g) skirt steak, room temperature before cooking, patted dry

Equipment (5)

Small mixing bowl
Zip-top gallon bag or shallow baking dish (9×13 inch / 23×33 cm, large enough for 1.5–2 lb steak)
Grill or large skillet (cast iron or stainless steel, 12–14 inches / 30–35 cm)
Tongs
Meat thermometer (optional but recommended)

Steps

Before you start

Read the full recipe to understand marinating time; minimum 30 minutes, ideally 2 to 24 hours for best flavor
Pat the steak dry before marinating so the marinade adheres and flavors penetrate better
Ensure your grill grates or skillet are clean and dry; heat until very hot to create a good crust
Have a meat thermometer on hand for accurate doneness checking

1
Make the marinade
- In a small mixing bowl, combine the lime juice, minced garlic, ground cumin, 1/2 cup of the chopped cilantro, and olive oil.
- Add the kosher salt and freshly ground black pepper.
- Stir until well combined, about 1 minute.
- If using jalapeño or red onion, add now and stir.
- The marinade should smell bright and fragrant with citrus and cumin notes.
- Taste and adjust seasoning if desired—add more salt or pepper to your preference.
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Ready when: Marinade is well combined, fragrant with citrus and cumin, and seasoning is adjusted to taste
Tip: Don't skip the salt in the marinade—it helps the steak absorb flavors more effectively and promotes better browning
2
Marinate the steak
- Pat the skirt steak dry with paper towels.
- Place it in a large zip-top bag or shallow baking dish.
- Pour the prepared marinade over the steak, turning to coat evenly on both sides.
- If using a bag, remove as much air as possible before sealing.
- If using a dish, cover tightly with plastic wrap.
- Place in the refrigerator and marinate for at least 30 minutes for a quick weeknight dinner.
- For deeper, more complex flavor, marinate for 2 to 24 hours—the longer, the better.
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Ready when: Steak is evenly coated with marinade
Tip: For best results, plan ahead and marinate overnight; for a weeknight rush, 30 minutes is the minimum, but you'll taste the difference with more time
3
Prepare steak for cooking
- Remove the steak from the refrigerator and pat it very dry with paper towels, removing as much marinade as possible—excess liquid prevents good browning and crust formation.
- Discard the used marinade (or reserve a small amount to brush on cooked steak if desired).
- Place the steak on the counter for 15 to 30 minutes to allow it to approach room temperature.
- This ensures more even cooking throughout the meat.
- If you're short on time, you can proceed immediately after patting dry, though the result may not be quite as even.
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Ready when: Steak is very dry to the touch, with no visible marinade on the surface
Tip: Do not skip the drying step—excess moisture prevents good browning and crust formation, which are essential for a quality sear
4
Heat and sear the steakOven 450°F / 230°C
- Place a large cast-iron or stainless steel skillet over medium-high heat, or preheat a grill to high heat (450°F / 232°C or hotter).
- Heat for 2 to 3 minutes until the cooking surface is very hot—a drop of water should sizzle and evaporate immediately.
- If grilling, lightly oil the grates to prevent sticking.
- Place the steak on the hot surface and sear without moving for 4 to 5 minutes, until a golden-brown crust forms.
- Flip the steak and sear the other side for another 4 to 5 minutes.
- Check the internal temperature with a meat thermometer inserted horizontally into the thickest part: 130–135°F (54–57°C) for medium-rare, or 135–140°F (57–60°C) for medium.
- Skirt steak is naturally thin, so total cooking time is typically 8 to 12 minutes for medium-rare.
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Ready when: Internal temperature of 130–135°F (54–57°C) for medium-rare; golden-brown crust forms on both sides
Tip: Resist the urge to move the steak; let it develop an undisturbed, golden crust for 4 to 5 minutes per side before flipping
5
Rest and serve
- Transfer the cooked steak to a clean cutting board and let it rest for 5 minutes.
- During this time, carryover cooking will gently raise the internal temperature by 3 to 5°F (1–3°C), and the juices will redistribute throughout the meat, making each bite more tender and flavorful.
- Slice the steak against the grain (perpendicular to the long muscle fibers) into 1/2-inch-wide (1.3 cm) strips.
- Arrange the sliced steak on a serving platter, top with the remaining 1/4 cup of fresh cilantro, and serve immediately with lime wedges on the side.
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Ready when: Steak is rested and ready to slice; internal temperature has stabilized
Tip: Slice against the grain for maximum tenderness. Look for the direction of the muscle fibers and cut perpendicular to them; thin slices are more tender than thick ones

Good to know

Tips

Skirt steak is naturally thin, so it cooks very quickly—don't walk away from the grill or pan. Use a meat thermometer for the most accurate doneness check, as visual cues alone can be misleading.
Slice against the grain for maximum tenderness and the best eating experience. Look for the direction of the muscle fibers and cut perpendicular to them; thin slices are more tender than thick ones.
For maximum flavor depth and tenderness, plan ahead and marinate overnight or even 24 hours. The acid in the lime juice will gently tenderize the meat and allow flavors to permeate deeper.
If you prefer a less aggressive char and a rarer, more even cook (medium-rare interior with minimal crust), lower the heat to medium and cook longer—about 5 to 7 minutes per side. Conversely, for a darker, more charred crust, ensure your heat source is very hot.

Make ahead

The marinade can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The steak can be marinated up to 24 hours in advance for maximum flavor depth; marinate in a zip-top bag or baking dish as described.

Storage & reheating

Cooked steak: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2 to 3 minutes per side, or warm in a 300°F (150°C) oven for 5 to 7 minutes until heated through. Do not use a microwave, as it will dry out the meat. Uncooked marinated steak: Store in the refrigerator for up to 2 days in the marinade.

Substitutions

fresh lime juice → Lemon juice. Use the same amount (3/4 cup / 180 ml). Lemon provides similar acidity and brightness but with less floral notes; the marinade will be slightly less complex but still delicious.
fresh cilantro → Fresh parsley. Use the same amount (3/4 cup / 25 g). Parsley provides herbaceousness and color but lacks cilantro's distinctive flavor; the result will be milder and less distinctive.
ground cumin → Ground coriander. Use 1.5 teaspoons (3 g) instead. Coriander has a more floral, lemony flavor; it complements lime beautifully but creates a noticeably different profile from cumin.
olive oil → Vegetable or canola oil. Use the same amount (1/3 cup / 75 ml). Neutral oil works fine for marinating, but olive oil adds subtle richness and depth.