I often cook this lime and oregano skirt steak while on holidays at the beach. I order a few cuts of meat vacuum- sealed from my local butcher at before going away and then freeze them. They keep my groceries cold in the car. then, snipped at the corner, the vacuum bag serves well to hold the marinated meat before cooking.
Skirt steak is found on the inside of the abdominal wall of the cow, just below the ribs. It’s not a big cut, typically less than 500 g, so I’d recommend two steaks to serve six people.
Lime and Oregano Marinade
The lime and oregano marinade with lots of garlic is perfect for the skirt steak. It’s one of my favourite cuts of meat, full of flavour, and great for marinating. Plus, it doesn’t take long to cook, about 4 minutes each side on the BBQ.
Save the lime zest to sprinkle with sea salt on some corn on the cob. You can cook the corn at the same time as the steak. Leave it on the grill until the kernels blacken a little.
Tips for cooking skirt steak
When cooking the steak on the barbecue, blood will come to the surface of the meat as it cooks. Once it no longer sticks to the grill, it’s ready to flip over. I usually cook if for less time on the second side.
Serving ideas for leftover steak
Serve the leftover lime and oregano skirt steak (if you have any) with a salad of black beans, tomato and corn. It’s delicious served in a sandwich with caramelised onions and coriander.
Save the lime zest to sprinkle with sea salt on some corn on the cob. You can cook the corn at the same time as the steak. Leave it on the grill until the kernels blacken a little. The steak and corn go beautifully with this celery, fennel and nectarine salad.
PS: If you’ve tried this lime and oregano skirt steak or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below. And, if you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Lime and Oregano Skirt Steak
- 2 skirt steaks (about 450 g each) vaccuum-sealed, for freshness
- 4 cloves garlic, peeled and grated
- 3 limes, juiced (about 1/4 cup)
- 1/4 cup olive oil
- 1 tsp salt
- 5 sprigs fresh oregano leaves (about 1/4 cup)
- black pepper
- Mix all the marinade ingredients together.
- Cut open the corners of the vacuum-sealed bags and pour half of the marinade into each bag. Massage it into the meat. Keeping the meat in the bags, refrigerate the steak.
- Marinate the meat in the fridge for a few hours before you intend to cook it, ideally at least 4 hours. Bring the steak to room temperature an hour before you cook it.
- Preheat the BBQ to high. Cook the steak for about 4 minutes each side, which will give you medium-rare to medium, depending on the thickness of the cut. Rest the meat for about 10 minutes before slicing it across the grain.