Updated: May 15, 2020
Made with our TEXAS DIRT Rub
Time to fire up the grill and say ¡Hola! to the ULTIMATE Cinco De Mayo staple dish! These Grilled Tequila Lime Skirt Steaks are a MUST HAVE! Dry rubbed with our TEXAS DIRT Rub and finished off with a Mango Salsa Verde, your amigos will surely go loco for this one!
Most tenured carnivores are aware of this, but in case you didn’t know, there are actually two types of Skirt Steaks - Inside Skirt & Outside Skirt. At first, they both just look like long, thin cuts of meat, but they’re actually quite different, and there’s definitely one you should be buying over the other!
There’s only one outside and inside skirt per side of beef. The Outside Skirt comes from the inner cavity of the plate section below the rib and between the brisket. It’s significantly more tender and very well marbled, providing a BIG, beefy flavor. Inside Skirt comes from the flank and is much leaner, thinner and known for being a little less tender. It’s definitely safe to say the Outside Skirt comes out on top in this fight!
Skirt Steaks have very thick grain and well-developed muscle fibers. Normally, that would make for a tougher piece of meat, but there are a few key techniques you can follow to make them tender! Marinating in acidic liquids, such as lime juice, will actually help to break down some of those stubborn muscle fibers and tenderize the meat. Also, when grilling, it’s important to flash sear hot and fast in order to avoid toughening the muscle. Finally, like I always say, if it’s cut right, it eats right! Slice thinly across the grain before serving. Very thin slices will shorten the length of each fiber, reducing any unwanted chewiness.
2lbs. Outside Skirt Steak
The Butcher’s Cut TEXAS DIRT
1/2 Cup Tequila Anejo
1 Cup Lime Juice
2 1/4 Cups Mango Orange Juice
1/2 Tbsp Salt
2 Garlic Cloves, crushed
1/4 Yellow Onion, sliced
3 Serrano Chiles
1/2 Cup Fresh Cilantro
1/2 Cup Fresh Mango, cubed
5 Tbsp Cooking Oil
To make the marinade, mix together a 1/2 cup of tequila with 3/4 cup of lime juice and 2 cups mango orange juice. Place the skirt steak in a ziplock bag or small tupperware. Pour marinade over the meat, and set in the fridge for 10-12 hours.
Next up is the salsa! Fire up your grill to 400F. Add the tomatillos and serrano chiles directly to the grill. Use a small sheet pan coated with 2 tbsp of cooking oil for the sliced onions and garlic cloves. Grill for 10-20 minutes, or until tomatillos have softened and ingredients have lightly browned.
Transfer all of the ingredients from the grill to a food processor. Add in a 1/2 cup cilantro, 1/4 cup lime juice, 1/4 cup mango orange juice, 1/2 tbsp salt, and a 1/2 cup fresh cubes mango. Pulse 5 or 6 times, then blend for about 45 seconds.
In a frying pan, heat 3 tbsp of cooking oil. Once the pan and oil are hot, carefully add in your salsa. Bring to a boil, then reduce heat to low. Simmer for 15 minutes, stirring often. Set aside to cool, then refrigerate overnight.
Remove skirt steak from the marinade. Pat dry with a towel, then discard the marinade. Season both sides of the skirt with The Butcher’s Cut TEXAS DIRT.
Fire up the grill to 450F. Next, sear the skirt steaks to an internal temperature of 125F. Once at temperature, remove, cover in foil and rest for 10 min.
Cut the skirt steak in 3 inch portions, with the grain. Next, rotate the steaks 90 degrees, and slice thinly across the grain. Top with Mango Salsa Verde and serve!