The Time is Right: Mexican Marinated Lime-ly Grilled Skirt Steak

skirt steak lime marinade cinco de mayo

Perfectly Grilled Skirt Steak

The life of the food blogger is very complicated. There’s like math when the recipe feeds 8 but I only want to feed 4 and there’s like conversions from liters to ounces and stuff.

But, maybe the most challenging thing is getting the timing right. See, we hope to guide our reader(s) through the perfect preparation of all holiday meals – so we have to actually prepare and write about the holiday meal before the actual holiday. Like celebrating Thanksgiving on the 3rd Thursday of November, Christmas on the 15th of December or July 4th on the 1st.  You understand.

cinco de mayo grilled skirt steak

May 5 – not Independence Day

This week it means that instead of celebrating Cinco de Mayo (not Mexican Independence BTW) on Sunday with the rest of the margarita revelers, I celebrated Dos de Mayo last night.

The only tricky part is explaining to dinner guests that we are in full on Mexican mode 3 days shy of the actual Fiesta.

Dos De Mayo Lime-ly Grilled Skirt Steak (Serves 4)

Total Time: 24 Hour Marinade…Then about 7-8 Mins of Grilling…:10 minutes resting…:05 minutes slicing

Tiny Apartment Tips:

  1. Your kitchen is small…And this is a big feast, so prepare in stages. I grilled the meat in the afternoon and reheated for dinner
  2. Skirt Steak is a long, big steak…And you only have one grill pan (my new All-Clad one is awesome) So – you will need to slice the steak in half and cook in two batches
  3. As always – grilling causes a lot of smoke and the vent above your stove top doesn’t really do anything…Open the windows and front door to your apartment to ventilate. Plus the wafting of steaky aroma into the hallway may attract that certain someone in the apartment next door
  4. And remember to close the doors to your bathroom and bedroom whilst grilling – otherwise your bed linens and bath towels will soak in the steaky smell

Ingredients:

  • dinner mexican jalapeno marinades skirt steak

    I fear the Jalapeno – so ribs removed

    1 2lb Skirt Steak – I got mine at the Whole Foods meat counter… and, while pricier than I might have thought it would be, it was beautiful

  • The juice from 8 Limes
  • 5 (yes five) giant cloves of Garlic diced
  • 1/4 C of Soy Sauce
  • 1 Big Bunch of Cilantro – chopped
  • 1 TSP Cumin Powder
  • 1 Jalapeno Pepper – diced – you can remove the ribs and seeds if you’re averse to too much heat…I did
  • 1 Squirt – Call it a TBSP of Ketchup
  • The Zest of 1 Lime
  • 1/4 Cup Olive Oil
  • Gindo's Spice of Life pepper sauce

    The Spice of Life

    Dash upon Dash of Gindo’s Spice of Life hot sauce – as my guests said ‘fresh and delicious’

1. Squeeze the juice of 8 limes into a bowl

2. Add the zest of 1 lime

Lime marinated skirt steak recipe

Limey!

3. Stir in the Garlic, Soy Sauce, Cumin Powder, Jalapeno, Ketchup, Dashes of Gindo’s Spice of Life, Olive Oil and Cilantro

skirt steak marinade mexican lime

This is not muy difficult

4. Slice that giant Skirt Steak into two equal halves and place each in a ZipLoc bag

dinner marinated skirt steak mexican cinco de mayo

The Skirt Steak – long and lean

Dinner mexican marinated skirt steak

Skirt Steak Halvsies

5. Cover each half of Skirt Steak with equal parts of the marinade

grilled marinated mexican skirt steak with lime

It’s in the Bag-gie

6. Seal the bags and put them in the Fridge over night

…..The Next Day

7. When you wake up.. Flip the bags over to ensure equal marinating on both sides of the meat. And leave them in the Fridge for the day.

lime marinated mexican skirt steak recipe

Don’t forget to Flip It, Flip it Good

8. Remove the marinated meat from the Fridge :35 – :40 minutes before grilling to temperate

9. Heat a grill pan over medium/high and spray with Pam Olive Oil Cooking Spray

10. Add the first 1/2 Skirt Steak and cook on one side for 3 – 4 minutes

dinner mexican All-Clad grill pan skirt steak

All Clad Grill pan – perfect apartment accoutrement

11. Flip and cook the second side for :03 mins

grilled marinated skirt steak mexican

Side 2: Pretty Grill marks don’t matter, cuz you’re slicing it

12. Remove from the pan and let rest while you repeat with the second 1/2 of Skirt Steak

13. Let second half rest for at least :10 mins

14. Slice AGAINST the grain – this means the lines on the steak run one way and you shall cut the other way

dinner marinated mexican style skirt steak grilled

This is EXACTLY how I like my meats

15. Serve…I served as part of a Mexican Tacos Fiesta with a great Tomatillo Salsa – recipe on that tomorrow!

As they say, timing is everything. Not sure what I’ll do on the real Cinco de Mayo…But, if anyone wants to come over for a Memorial Day Feast this Monday, let me know.

Billy Doesn’t Like Cheese: Customized Mexican Lasagna

Mexican Lasagna

Mexican Lasagna with a ‘no-cheese’ zone

My friend, Billy, is, in his own words, ‘freaked out’ by cheese. He’s not allergic, it just ‘freaks’ him out. I find this particularly odd because of my intense love for cheese. All cheese. Even stinky cheese, soft cheese, hard cheese, moldy cheese. I love cheese. I even have a place in my heart for Kraft American Cheese Slices – that would be atop a greasy beach burger. You know, the ones made on the flat top griddle at the beachside or poolside snack stand by the guy you had a crush on in high school?

So, when this past weekend we decided to make Mexican Lasagna and Billy told me we could make the lasagna, but that he didn’t eat cheese, I was a bit taken aback. Uhm, first of all, he dissed my bff, cheese. Secondly, lasagna is like layers of meat and cheese.

And, what about the rest of us cheese-eating people who would be at the dinner? Why should we suffer and sacrifice just because one extremely fit, hot, gay guy says ‘no’ to cheese?

Luckily, I’ve come face to face with a picky eater or two in the past. One of my friends is an occasional vegetarian. Another eats no corn – you don’t want to know. My mother avoids all garlic. So, we formulated a plan that would satisfy everyone and made:

Customized Mexican Lasagna serves 6 (with a cheese-free Billy-Zone)

Pre-heat the oven to 350 degrees

1. In a large skillet or saute pan, heat 2 TBSP of Olive Oil and saute one whole yellow onion, diced.

2. Once the onion is fragrant and slightly translucent, add 1 – 1 1/2lbs each of Ground Dark Meat Turkey and Ground Breast Meat Turkey (Billy doesn’t eat red meat either) and brown the meat. Once browned add salt and pepper to taste and 2 TBSP of chopped, fresh parsley and stir in.

Turkey Browning with Onions – Onions should be more translucent

3. While the turkey is browning, heat 1 small can of Enchilada Sauce in a small skillet over medium heat. You can make your own, but the nice people at Old El Paso will do it for you:

Old El Paso Enchilada Sauce

Heating Enchilada Sauce for Mexican Lasagna

Enchilada Sauce heating

4. Once the enchilada sauce is gently simmering but not boiling, add a tortilla one at a time and let soak in the warm sauce for about 1 minute. (We used corn tortillas…Billy doesn’t eat flour)

Old El Paso Enchilada Sauce Softening and Flavoring the Tortillas

5. Layer the bottom of a lasagna pan with the soaked tortillas. You will need 6 per layer for a total of 18 needed. This will depend upon the size of the tortillas and the size of your lasagna pan.

Messy Base Layer of Soaked Tortillas

6. Add a layer of 1/2 of the cooked ground turkey, onion, parsley

The Ground Turkey Layer

7. On top of the turkey, add 1/2 – 3/4 cup of  a combo of shredded Cheddar and Jack Cheese. BUT, Keep an area free of cheese for Billy – see Cheese-Free Zone on the Left of the Pan.

Mexican Lasagna with Cheese-Free Billy-Zone

8. Repeat …On top of the second layer of turkey and cheese, add a final layer of Enchilada Sauce Soaked Tortillas and top with the remaining shredded cheese

9. Cover with tin foil and bake for :30 mins. Remove tin foil and bake for an additional :10 mins.

10. Remove from the oven and allow to sit for :10 mins before serving

Mexican Lasagna with Cheese-Free Billy-Zone. On the table.

We served the Mexican Lasagna with sides of homemade spicy queso and homemade guacamole. Everyone seemed happy – especially, Billy, who ate his entire cheese-free zone.

I don’t really understand how people can live without cheese, but I cherish the differences like these that make life, and cooking more interesting. No cheese? No meat? No garlic? No corn…No problem.