Recipes By IngredientsBeefSteaksSkirt Steaks A garlicky, citrusy mojo marinade makes this buttery grilled skirt steak pop.By Jennifer Olvera Jennifer Olvera Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.Learn about Serious Eats'Editorial ProcessUpdated April 18, 2020 WRITE A REVIEW Why It WorksSkirt steak is a particularly good cut for marinating, with its heavy grain and ability to pick up flavors.Grilling over very high heat builds a nice charred crust while ensuring the center of the steak has a buttery, medium-rare to medium, melt-in-your-mouth texture. For my money, there's no better cut for marinating and grilling than skirt steak. It has a deep grain that sops up flavors nicely, and a rich, buttery texture that becomes meltingly tender when grilled over high heat. This version gets a garlicky, citrusy marinade based on Cubanmojo. The key to...
