Ingredients
½cupolive oil
4jumbo garlic cloves,smashed
1tbspwhole cumin seeds
4chipotle chili peppers,in adobo sauce, canned
¼cuplime juice,freshly squeezed
2tbspmaple syrup,or honey
1tbspsoy sauce,reduced sodium
1tbspkosher salt
2tspground coriander
2tspchipotle chili powder
½tspSaigon cinnamon
¼tspground cloves
½cupfresh cilantro leaves,packed
2lbsskirt steak,cut into 3 large pieces
¼cupolive oil
2tbsplime juice,freshly squeezed
2tbspfresh cilantro,chopped
Preparation
Heat up 1 tablespoon of oil in a small skillet over medium-high heat. Roast the smashed garlic for 1 minute, stirring constantly, then add the whole cumin seeds and toast for 1 minute. Remove from the skillet and allow to cool.
Add the chipotle chili peppers, wet ingredients, dry spices, and fresh cilantro to a food processor and blitz for a few seconds, then slowly pour in the remaining oil while the processor is running. There should be 1 cup of marinade.
Place the skirt steak side by side in a large zip-top bag, then pour in the marinade. Squeeze out the excess air, then seal it shut.
Massage the steak, then place it on a cutting board and refrigerate for a minimum of 2 hours to a maximum of 24 hours. Flip the bag occasionally as it marinates.
Allow the steak to warm up to room temperature for roughly 30 minutes. Brush the oil on a cast iron grill pan and place it over medium-high heat for roughly 2 minutes until the oil is shimmering.
Carefully place 1 of the skirt steaks on the grill with tongs and sear the outside of the meat for 1 minute, then turn down the heat to medium and cook for 2 more minutes.
Flip and cook for 3 minutes. Skirt steak is thin, so it cooks fast. Check the doneness using a meat thermometer; the internal temperature should be 135 degrees F for rare or 145 degrees F for medium-rare. Repeat with the other steaks.
Allow the 3 steaks to rest on a large cutting board tented with foil for at least 10 minutes.
Thinly slice the skirt steak against the grain, then drizzle the lime juice and cilantro on top.
Serve and enjoy.
