Chile Lime Skirt Steak
Skill Level: Medium
Time: 15 min prep, 12-24 hours to marinate, 15 min to cook
From Screen Doors and Sweet Tea by Martha Hall Foose
1 (1 ½ pound) beef skirt steak or flank steak
3 limes, grated zest and juice
2 green onions, white and green parts, chopped
3 garlic cloves, minced
3 T. chopped cilantro
2 t. olive oil
¼ t. ground coriander
¼ t. ground cumin
¼ t. ancho chile powder
salt and pepper to taste
Place the meat in a resealable food storage bag. Add all other ingredients to the bag. Turn several times to coat the meat. Marinate in the refrigerator for 12 to 24 hours, turning every so often to recoat.
Set a grill 6 to 8 inches above the coals or heat source and her to medium.
Remove the steak from the marinade and discard the marinade. Place the meat presentation side down on the hot grill rack. Grill the steak briefly, 2 to 3 minutes per side, for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes. For maximum tenderness, slice the meat very thinly at a slight angle across the grain.