Marinated Skirt Steak with Cilantro Lime Butter
This keto friendly and flavorful recipe results in a juicy steak. Marinate in the morning or the night before for a quick grill before serving.
Equipment
- Grill
Ingredients
Marinade
- ¼ cup Olive Oil organic extra virgin
- 3 tbsp Fresh Squeezed Lime Juice
- 4 cloves Garlic chopped
- ½ tsp Kosher Salt
- 1 dash Ground Black Pepper
- 2 lbs Beef Skirt Steak
Cilantro Lime Butter
- ¼ cup Salted Butter softened, if you don't have salted you may add salt
- 1 clove Garlic minced
- 1 tbsp Fresh Cilantro minced
- 1 tsp Lime Zest fresh
- 1 ⅓ tsp Salt or more to taste
- ⅛ tsp Ground Cumin
- Ground Black Pepper
- Lime Wedges
Instructions
Marinade
- Whisk together olive oil, lime juice, garlic, salt and pepper in a large bowl. Add steak, toss to coat, cover and refrigerate for at least 2 hours or overnight.
- Timing note: You will need to allow 45 minutes prior to cooking for the steak to rest at room temperature.
Cilantro Lime Butter
- This can be prepared while the steak is resting or at the time you prepare the marinade. Refrigerate until needed.
- In a small bowl combine butter, garlic, cilantro, lime zest, salt, cumin and pepper. Mash with a fork until well mixed.
Cooking Steak
- Take the steak out of the refrigerator 45 minutes before you plan to cook it.
- Preheat an outdoor grill.
- Pat the steak dry, brush off the garlic pieces so they won't burn and discard the marinade.
- Grill the steak for 2 minutes per side for medium or unit it reaches your desired cook temperature.
- Transfer the steak to a plate, tent with foil, and allow to rest for 5 to 10 minutes.
- Slice on the diagonal (against the grain) into strips. Top with the cilantro-lime butter and serve with lime wedges.
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