Prime Outside Skirt Steak with Mojo Criollo
by Chef Ryan Clark and recreated here by Chef Mikel Anthony
You can see Chef Ryan demo the full recipe in our recent IGTV video – “A Taste from the Ranch!”
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Beef Its What’s For Dinner and FOH.
Skirt Steak
INGREDIENTS
- 3 ea. Beef Outside Skirt Steak (10-12 oz. each)
- 2 tbsp. Grapeseed oil
- 1 tbsp. Salt
METHOD
- Trim the skirt steak of any fat or silver skin.
- Pour the marinade over the steaks and allow to refrigerate overnight or at least 6 hours.
- Remove the steaks from the marinade and pat dry. Air dry in the refrigerator for 1-2 hours on a rack or paper towels.
- Prepare a grill with mesquite charcoal.
- Remove the steaks from the refrigerator. Lightly oil the steaks and season with salt. Grill over hot mesquite coals, 5-6 minutes on each side or to desired temperature.
- Remove the steaks from the grill and rest them for up to 15 minutes. Slice and serve.
Mojo Criollo Marinade
INGREDIENTS
- 1 cup Sour orange juice
- 2 tbsp. Garlic, minced
- 1 tsp. Cumin, ground
- 1 tsp. Onion powder
- 1 tsp. Smoked paprika
- 1 tsp. Salt
- ½ tsp. Dried oregano
- ¼ tsp. Ground black pepper
- ¼ cup. Olive oil
METHOD
- Mix all ingredients together in a mixing bowl. Reserve.
