Smoked Citrus Skirt Steak

I’m 42 years old, and I think I’m FINALLY starting to learn my cuts of meat. Getting a quarter cow from a local farm helped, a lot! It presented me with tons of beef-cuts I would have never otherwise bought on my own, pushing me out of my comfort zone even more.

One of those new-to-me cuts was the skirt steak. It came all rolled up in a small bag. After defrosting it, I was shocked how long and thin it was.

I cut it into three chunks to make it more manageable.

I always assumed flank and skirt steak was the same thing, but after some quick research, I’ve discovered they are two different cuts found adjacent to each other. The skirt comes from under the rib and has a bit more fat content than the flank which is further back on the cow and under the loin.

That said, this marinade would work for either. It’s fantastic!

Even the 13-Year-Old sung its praises and asked if we can use the same marinade for fajita night. The Husband was a fan, of course, it’s beef. And the 7-Year-Old? Well, he ate it. So, that’s all the endorsement you need. His scale goes from thumbs down to, “fine, I guess, I’ll eat this.”

For anyone who isn’t seven and appreciates a good steak, this is a super fun recipe and takes just minutes to cook on the grill.

Here’s what I did.

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Smoked Citrus Skirt Steak

prep 1 hour, 5 mins

cook 8 mins

inactive 4 hours

total 5hours, 13 mins

author roni noone

yield 4 servings

A simple skirt steak marinade using fresh citrus juice and smokes to flavor and tenderize the meat.

Ingredients

• Juice of 1 orange + zest 
• Juice of 1 lemon + zest 
• Juice of 1 lime + zest 
• 1/4 cup olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp dried cumin
• 1/2 tsp of red pepper flakes (or more to taste_ 
• 1/2 tsp kosher salt
• 1 skirt steak

Instructions

Put all ingredients in a bowl or a bag. Let sit overnight or at least 4 hours.

When ready to cook. Preheat grill. cook 3-4 minutes a side. Let sit for at least 10 minutes.

Slice and marvel at how tasty it is.

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