| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 32g | 12g | 3g |
| sugars | fibre | protein | salt |
| 1g | 1g | 40g | 1.2g |
Why I Love Mexican Serrano Marinated Skirt Steak
There’s just something about a Serrano Marinated Skirt Steak that transports me right back home. Sure, it’s not my usual line of Southern cookery, but it does capture the same spirit of bold, exciting flavors. And believe me, the moment the fragrant blend of serrano peppers, minced garlic, and fresh lime juice hits the hot skillet, your kitchen will be engulfed with the most appetizing aroma.
A Mexican Treat with Global Allure
For a long time, I have admired and gotten inspiration from masterful chefs like Rick Bayless, who has glorified Mexican cuisine and introduced such vibrant, colorful dishes to the world. And while we have miles of ocean and different culinary backgrounds between us, somehow the Serrano Marinated Skirt Steak feels universally appealing. It is hearty, adventurous, and bursting with the flavors of Mexico, yet contains a simplicity that any home cook can appreciate.
More Than Just a Steak
This isn’t just a skirt steak; it’s a symphony of flavors. The hum of cumin and chili powder, the vibrant freshness of cilantro, the piquant peppers, all dancing together in a marinade that infuses the steak with layers of complex flavors. It reminds me in some ways of my mother’s pot roast, in how the ingredients fuse together over time to create a taste sensation greater than the sum of its parts. And while pot roast and Serrano Marinated Skirt Steak are worlds apart, they both hold the same call to community, the same magnetism that draws people to sit down around a table and share.
This recipe could also be a delicious partner to an array of dishes too – think corn on the cob, coleslaw, or a refreshing avocado and tomato salad. Its rich flavor profile can hold its own, but it also plays nicely with others, making it a versatile main course for your dinner party menu or weekend family meal.
In the world of food, I’ve learned that borders are essentially blurring. It does not matter whether I’m frying up chicken in my Southern kitchen, or grilling a Serrano Marinated Skirt Steak. It’s about the love, care, and flavors going into each dish — and this recipe is a perfect embodiment of that sentiment.
What You’ll Need
- 4 serrano chiles, seeds removed and finely diced
- 4 cloves of garlic, minced
- 1/4 cup of fresh lime juice
- 1/4 cup of olive oil
- 2 pounds of skirt steak
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 cup of chopped fresh cilantro
- Salt and pepper to taste
Method
Step One
To prepare the marinade, mix together the finely diced serrano chiles, minced garlic, fresh lime juice, olive oil, cumin, chili powder, fresh chopped cilantro, salt, and pepper in a bowl. Ensure all the ingredients are incorporated well so that the flavors can blend.
Step Two
Take the skirt steak and season it thoroughly with salt and pepper. Following that, place the steak in a large dish or a ziplock bag. Pour the marinade prepared earlier – ensuring that it’s spread across all surfaces of the meat.
Step Three
Allow the skirt steak to marinate for at least 2 hours. However, for optimal flavor infused into the steak, it would be best to leave it marinating overnight in the refrigerator.
Step Four
Remove the steak from the refrigerator about 30 minutes before cooking in order to bring it to room temperature. Discard the marinade.
Step Five
Heat up a grill or a skillet over medium-high heat. Cook the steak for about 3-4 minutes on each side for medium-rare. If you prefer a different level of doneness, adjust the cooking time accordingly.
Step Six
Transfer the steak to a cutting board and let it rest for about 10 minutes before slicing. This allows the juices to be reabsorbed back into the steak resulting in a juicier cut. Following that, slice the steak against the grain and serve with your preferred side dish.
Enjoy your spicy, tangy, and flavorful Serrano Marinated Skirt Steak!
