Grilled Skirt Steak


2 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

2 tsp. ground cumin

1 tsp. minced garlic

1 tsp. salt

1 3/4 lbs skirt or flank steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat

  • In a small bowl whisk together all ingredients but steak. Spread paste on both sides of steak. Set aside at room temperature for 15 to 30 minutes before cooking
  • Cook steak over direct high heat (for flank steak use medium) with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare(8 to 10 for flank steak), turning once or twice. Remove from grill and let rest for 3 to 5 minutes
  • Cut the steak across the grain into 1/2 inch slices. Serve immediately with Corn and Red Potato Salad

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