5 from 3 votes

Marinated Grilled Skirt Steak

This is an unusual marinade from the Mexican state of Baja that includes soy sauce, an ingredient you don't think of as Mexican, but which has been used on that country's Pacific coast since the 1500s.

Prep Time3 hrs

Cook Time10 mins

Course: Main Course

Cuisine: Mexican

Keyword: elk, grilling, skirt steak, venison

Servings: people

Calories: 556kcal

Author: Hank Shaw

Ingredients

MARINADE

1/2 cup soy sauce
1/3 cup lager beer (I used Modelo)
1 teaspoon ground black pepper
1 teaspoon ground cayenne
1 tablespoon garlic powder

SKIRT STEAK

1 1/2 pounds skirt steak, membranes removed
3 tablespoons olive oil
Queso fresco, for the tacos
Cilantro, for garnish
12 flour or corn tortillas

Instructions

Mix all the marinade ingredients together and submerge the skirt steak in it, making sure every bit is coated with the marinade. Let this sit in the fridge for at least 1 hour, and up to 5 hours.
When you are ready to grill, get your fire very hot. While this is happening, heat up your tortillas on a comal or heavy skillet; keep them warm in a tortilla warmer or wrapped in kitchen towels.
Remove the steak from the marinade and pat the meat dry with paper towels. Make sure it's pretty dry. Rub oil all over the meat.
Sear the skirt steak on the grill for only about 2 minutes per side, tops. Let it rest for a few minutes before slicing. My trick is to cut the skirt steak with the grain into sections, then slice across the grain to get thin, tender slices for your tacos. Serve the skirt steak with cilantro and a little cheese.

Nutrition