1 Skirt Steak, Around 1 Lb
1/4 Cup Olive Oil
3 Tbsp Fresh Mexican Oregano
2-3 Tbsp Milford’s Mexican Blast
1/2 Tbsp Salt, I prefer Sea Salt
4 Cloves Sliced Garlic
1 Lime, Zested and Juiced
1 Tsp Brown Sugar
In a food processor or blender add all of the ingredients, not the meat!
Process until it has a nice paste like consistency.
Rub generously on both sides of the Skirt Steak, fold steak and place in plastic bag in fridge for 2-24 hours.
Remove meat and let it warm up a bit. Allowing meat to come to room temperature allows it to cook more evenly. Just as important as letting the meat rest after cooking before cutting.
Cook on a medium to medium-hot grill for about 4 minutes per side for a medium rare.
Let it rest and cut it against the grain.
I served this with Mexican Scalloped Potatoes with Poblano Chili’s.