Skirt steaks are made for Fajita night. When left to marinate in the Persian Lime Olive Oil, the Raspberry Dark Balsamic or Coconut White Balsamic, and a touch of Baklouti Green Chili Olive Oil you’ll want to mop up every last bite!
Persian Lime and Balsamic Marinated Skirt Steak
Course: Dinner, EZPZ, MeatCuisine: MexicanDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
2 Large skirt steak cuts approx 5lb cleaned of extra fat/silver skin
¼ cup AOOC Persian Lime OO
¾ cup AOOC Raspberry Dark Balsamic or Coconut White Balsamic
3-4 cloves of garlic minced
Chipotle powder
Basiks Jerk or Chili Lime Seasoning
Directions
- Mix Raspberry or Coconut Balsamic, Persian Lime OO, Baklouti OO, garlic, and a tbsp of your preferred seasoning
- Pour over the skirt steaks in a bag or large pan refrigerate and let marinate for at least 30 minutes, covered.
- Preheat grill to medium high or for charcoal create a two zone fire.
- Sear the steak on each side and cooked until desired temperature (guide below)
- Slice and serve with grilled veggies! Great on flour tortillas or just by itself!
| Steak Doneness | Remove from Grill at this Temperature | Final Cooked Temperature |
|---|---|---|
| Rare | 130 to 135°F | 130 to 140°F |
| Medium Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |
