Nothing beats a perfectly grilled skirt steak with a citrusy cilantro garlic sauce lightly drizzled on top.  This is particularly true when you get to devour it while sitting outside on wonderful summer evening just after sunset with friends and family (but sans kids!).   On evenings like last night I seriously question why I spent nearly a decade of my life as a vegetarian.   What was I thinking? Seriously.

Let me confess something.  I’ve got a clear obsession with cilantro.  Perhaps this is why I incorporated into everything we ate last night.  There were also no small bunches of  my favorite herb at the Stop n Shop so I wanted to put it to good use before it rotted away in my refrigerator.  Consequently, I slathered 4 skirt steaks with a good cup of it, some lime juice, cumin, garlic, olive oil, salt and pepper and let them marinate for a good 24 hours.  But I needed more cilantro!! So I threw another cup of it into a food processor along with some lemon juice, olive oil, garlic, cayenne pepper and salt.  The key here is not to put as much oil as you might think.  Trust me because I made this mistake last weekend and ended up with an oily mess of green… You only need 3-4 tbsp to each cup of chopped cilantro.

Now this was the first time we had actually made skirt steak at home.  If you’ve never done skirt steaks before, make sure that when you slice these long thin chunks of meat you cut them in two to three pieces along the grain of the steak.  Then rotate these smaller pieces 90 degrees and thinly slice against the grain in about a 1/3 to 1/2 inch thickness.  The result will be much less sinewy and super yum.

Skirt Steak with Cilantro Garlic Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Succulent strip steak drizzled with citrusy cilantro garlic sauce.
  • 4-5 skirt steaks (about 2½ lbs)
  • 1 tsp cumin
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • ¼ cup lime juice (4-5 fresh squeezed limes)
  • 1 cup chopped cilantro
  • 1-2 tsp ground sea salt
  • ⅛ tsp cayenne pepper
Garlic Cilantro Sauce
  • 1 cup chopped cilantro
  • 1 garlic clove
  • 2 tbsp lemon juice (approximately 1 lemon squeezed)
  • ⅛ tsp cayenne pepper
  • 3-4 tbsp olive oil
  1. Combine cumin, garlic, olive oil, lime juice, cilantro, salt and cayenne pepper to make marinade. Marinate steaks overnight for 24 hours.
  2. Heat grill on medium high heat. Grill 3 minutes per side. Let rest for 12 minutes.
  3. Meanwhile, combine cilantro, garlic, lemon juice, cayenne pepper in food processor and blend. Add olive oil and blend again.
  4. Cut steaks against the grain in ½ inch think pieces. Drizzle garlic cilantro sauce over the top of the steaks and serve.
Gluten Free
Nutrition Information
Serving size: 8-10 oz
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