Grilled Skirt Steak with Spicy Lime Marinade

Featured by Highway 12 Vineyards & Winery in the Gold Wine Club.


3 Tbs. extra virgin olive oil
3 Tbs. fresh lime juice
4 garlic cloves, thinly sliced
1 jalapeno pepper, cored, seeded and thinly sliced
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. kosher salt
1 ½ lbs. skirt steak


In a shallow dish or 1 gallon zip-top bag, place oil, lime juice, garlic, jalapeno, chili powder, cumin and salt, and stir or shake until well blended. Lay the skirt steak in the dish or bag and turn a few times until coated. Marinate in refrigerator for two hours or overnight, turning occasionally. Lightly oil the grill grate and pre-heat a med-high grill. Pat the steak dry and grill for 8-10 minutes, turning once for medium-rare. Transfer to a cutting board and let stand for 5 minutes. Slice skirts into 3 inch pieces. Serve immediately with a black bean, corn and chopped heirloom tomato salad, dressed with a cilantro/red onion vinaigrette.

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