Bright citrus, garlic, cilantro, a little heat, and plenty of flavor. Give it time to marinate, cook it hot and fast, and don’t forget to slice against the grain.

Ingredients

• 1½–2 lb. skirt or flank steak
• ¼ cup Worcestershire sauce
• ⅓ cup soy sauce, liquid aminos, or a combination
• ½ cup olive oil
• ⅓ cup fresh lime juice
• ⅓ cup fresh orange juice
• 4–8 cloves garlic, minced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded (leave the seeds in for more heat)
• ½ cup green onions, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp black pepper

Marinate the Steak

1. Whisk the Worcestershire sauce, soy sauce, olive oil, lime juice, orange juice, garlic, cilantro, jalapeño, green onions, cumin, smoked paprika, salt, and pepper together in a glass bowl.
2. Add the steak and coat it well with the marinade. Cover and refrigerate for at least 4 hours or overnight.
3. Remove the steak from the marinade and pat it dry. Let it sit at room temperature for about 30 minutes before cooking.

Cooking Instructions

Once the meat is marinated, cook it quickly over high heat.

• Grill: Medium-high heat, 4–8 minutes per side.
• Oven: Broil on high, 4–6 minutes per side.
• Stovetop: Medium-high heat, 4–8 minutes per side.

Let the meat rest for 5–10 minutes, then slice it thinly against the grain.

Why a Glass Bowl?

Citrus can react with metals like aluminum or copper and leave your food tasting metallic. Glass is nonreactive, so the marinade tastes like marinade—not your bowl.

Why Slice Against the Grain?

Cutting across the muscle fibers shortens them, which makes every bite easier to chew and more tender.

Make It Your Own

Use more garlic. Leave the jalapeño seeds in if you like more heat. Use soy sauce, liquid aminos, or a combination. This is exactly the kind of recipe you can tweak to fit your kitchen.

Featured Pampered Chef Products

• Easy-Read Measuring Cup SetMeasuring Spoon Set
• Glass Mixing Bowl Set with Lids
• Foundations Knife Set
• Citrus Juicer & Zester