It’s one of my favorite things when a recipe comes together as I planned! I think we all have a little bit of apprehension when we make something and are waiting for the reaction of our guests. I don’t always get feedback if it’s just the two of us at home eating, but when it’s good feedback I get, I make sure to immediately share it here!
This marinade is one that I thought of while in the grocery store and it came to life just deliciously! The only problem with me and marinades is that I have to plan ahead and do this the night before. Therefore, I make sure to plan this for a day when I have the energy and patience to make the marinade while I’m cooking the present nights dinner. Sometimes that’s too much for me!
But I know I’ll be rewarded with an easy to cook dinner the next night. For this steak, I simply took it out of the fridge, threw it on the grill, seasoned my zucchini and we were eating within 20 minutes!
Cilantro and Garlic Marinated Skirt Steak
- 1.5lb skirt steak
- 1 bunch cilantro
- 3 garlic cloves
- 1/2 onion, chopped
- 1 hatch chili pepper, or jalapeno (no seeds)
- 1/2 cup olive oil
- salt and pepper
|Place cilantro, garlic, onion, hatch chili or jalapeno, olive oil, salt and pepper in a blender and blend until it forms a smooth sauce.|
|Place skirt steak in a container and pour marinade over the top, marinate the steak over night or for at least 6 hours.|
|Grill the steak to your desired level. I like my steak cooked medium! Allow the steak to cool for at least 6-8 minutes after grilling to let the juices settle into the meat before slicing.|
|Make sure to slice the meat against the grain for tender, delicious steak.|
For the cumin crusted zucchini I sliced some zucchini and seasoned them with olive oil, salt and pepper. Then I tossed them in a generous amount of cumin and let them sit for about 10 minutes to absorb some of the seasoning. Once they were grilled, I sprinkled a little salt to finish and they were perfect!