Lime and Oregano Skirt Steak
Skirt steak lends itself beautifully to this lime and oregano marinade, full of flavour and quick to cook.
Servings: 6 people
Author: Amanda Lawson
- 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.