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Serves 3-4


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.


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