Cuban | Cuban-Style Skirt Steak
Posted on March 10, 2014
A super yummy marinade. Uses sour orange juice which you can pick up at a Latin market or online.
Yield: servings are based on the amount of meat. Allow 3/4 to 1 pound per person, depending on side dishes.
2 heads garlic, about 20 to 30 cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
1/2 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
beef skirt steak cut in long steaks
Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes. Heat the olive oil in a 2 quart saucepan until hot, but not deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade.
Place the meat in a large bowl or pan. Add enough cooled marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of 5 hours, preferably overnight.
Grill the marinated steaks outdoors on the barbecue. Make sure your grill is ready. Gas grills need to be preheated until the grill surface is very hot. In a barbecue grill, the coals need to be white hot. You can cook the meat however you like your steak - from rare to well done. However, the rarer the meat, the more tender and flavorful. Remember, thin steaks cook very quickly on a hot grill.
(Ref. "Churrasco Estilo Cubano - Cuban-Style Skirt Steak" recipe, Three Guys from Miami Cook Cuban cookbook, p. 116.)