Name: Sriracha-Marinated Skirt Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup canola oil; 1/4 cup Sriracha chili sauce; 1 tablespoon lime juice; 1 teaspoon grated lime zest; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1 beef skirt steak (2 pounds)

I developed this recipe when looking for ways to use up a bottle of Sriracha. I knew I wanted something quick and easy, but with a lot of flavor. The steak can also be cooked on the stovetop in a cast-iron skillet over medium-high heat. Avoid overcooking and cut the steak across the grain for the most tender result. Flank steak can be used in place of skirt steak. —Kristen Streepey, Geneva, Illinois

Sriracha-Marinated Skirt Steak

canola oil

Sriracha chili sauce

lime juice

lime

salt

cumin

smoked paprika

beef skirt steak (2 pounds)

In a small bowl, whisk the first 7 ingredients until blended. Pour into a shallow dish. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight.

Drain beef, discarding marinade. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.

Cut diagonally across the grain into thin slices.

Sriracha-Marinated Skirt Steak

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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