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Zesty Skirt Steak Marinade with Orange Juice

Tender, flavorful skirt steak marinated in fresh orange juice, soy sauce, and aromatic spices for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1 cup fresh orange juice about 3-4 oranges
  • 1/3 cup soy sauce low-sodium preferred
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1/4 cup fresh cilantro chopped
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp red pepper flakes optional
  • 1 orange zest from 1 orange
Steak
  • 1.5-2 lbs skirt steak

Equipment

  • Mixing bowl
  • Whisk
  • Resealable plastic bag or shallow dish
  • Grill or cast-iron skillet
  • Cutting board
  • Sharp knife

Method
 

  1. In a medium mixing bowl, whisk together orange juice, soy sauce, and olive oil until well combined.
  2. Add minced garlic, chopped cilantro, cumin, black pepper, salt, red pepper flakes (if using), and orange zest. Stir until evenly distributed.
  3. Pat skirt steak dry with paper towels and cut into manageable pieces if needed. Place in a resealable plastic bag or shallow dish.
  4. Pour marinade over steak, ensuring all surfaces are coated. Seal bag or cover dish and refrigerate for 4-6 hours, or up to 24 hours.
  5. Remove steak from refrigerator 20-30 minutes before cooking to bring to room temperature.
  6. Preheat grill to high heat (450-500°F) or heat cast-iron skillet over high heat.
  7. Remove steak from marinade, allowing excess to drip off. Discard used marinade.
  8. Grill steak for 3-4 minutes per side for medium-rare, watching carefully to avoid overcooking.
  9. Transfer cooked steak to cutting board and let rest for 5-10 minutes.
  10. Slice steak against the grain into thin strips and serve immediately.

Notes

Always cut skirt steak against the grain for maximum tenderness. Don't marinate longer than 24 hours as the acid can make the meat mushy. High heat is essential for a good char while keeping the inside juicy. Store leftover steak in airtight container in refrigerator for up to 3 days.