This recipe transforms humble skirt steak into a vibrant dish, showcasing a flavorful marinade, a bright citrusy finish, and a medley of grilled vegetables, all complemented by a zesty chimichurri sauce.
Honey-Lime–Marinated Skirt Steak
Makes 4 Servings
Ingredients
- 2 pounds skirt steak
- 1 (12-ounce) beer
- 1 cup plus 2 tablespoons vegetable oil, divided
- 3 tablespoons honey barbecue rub seasoning
- 4 cloves garlic, sliced
- 4 limes, juiced
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 2 zucchini, cut into 3-inch sticks
- 2 assorted bell peppers, cut into 2-inch strips
- Chimichurri Sauce
- Garnish: limes, fresh cilantro
Chimichurri Sauce
- 1 cup packed baby arugula
- ½ cup packed fresh cilantro leaves
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup olive oil
- ¼ cup Champagne vinegar
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper
Instructions
- In a glass or plastic container, combine steak, beer, 1 cup oil, barbecue rub, and garlic. Refrigerate for at least 4 hours or overnight.
- Remove steak from container, discarding marinade. Pour lime juice evenly over steak. Sprinkle with 1 tablespoon salt.
- In a medium bowl, combine zucchini, peppers, remaining 2 tablespoons oil, and remaining 2 teaspoons salt.
- Preheat grill to high heat (400° to 450°).
- Grill steak, covered with grill lid, for 6 minutes per side. Remove from grill, and let stand for 10 minutes before slicing against the grain.
- Grill zucchini and bell peppers until tender, 4 to 5 minutes. Serve with steak and Chimichurri Sauce. Garnish with limes and cilantro, if desired.
Chimichurri Sauce
- In the work bowl of a food processor, pulse arugula, cilantro, and garlic until coarsely chopped, 5 to 6 times. Spoon into a medium bowl; stir in oil, vinegar, salt, and red pepper.
