Warm weather has arrived, and it’s time to take the cover off your grill! Kick off grilling season with this recipe for zesty skirt steak and portobello mushrooms.
If you’re new to grilling, check out our Girl’s Guide to Grilling in the Summer 2018 print issue of Sass Magazine, and be sure to peek at this other mouth-watering recipe that uses a grill!
What you’ll need:
- 1.5 pounds skirt steak
- 2 portobello mushroom caps
- 10 garlic cloves, minced
- 1 large white onion roughly chopped
- juice and zest of two small limes
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon black pepper
- sea salt
- Two gallon sized plastic bags or containers for marinating
Place all of the ingredients (except for the skirt steak & mushrooms) in a bowl and stir to combine. Divide the marinade between both containers. Add the skirt steak to one of the marinade containers making sure to marinate both sides of the meat. Seal your containers or close your plastic bags and place both in the refrigerator.. You’ll want to allow the meat at least 24 hours to marinate (the other container will be used for the mushrooms, closer to cooking time).
When ready to cook, remove both marinade containers from the fridge at least 30 minutes before cooking time. Add the mushrooms to the second marinade container. This will allow the meat a chance to come to room temperature which allows for more even cooking, and gives the mushrooms a chance to marinate.
Make sure your grill grates are hot and oiled. Right before cooking give everything a sprinkle of salt and pepper. Cook both the steak and mushrooms on the grill to desired doneness. Over medium high heat, the skirt steaks usually take about 4 minutes per side for medium.
After cooking, let the steaks rest for about 10 minutes, allowing the juices a chance to redistribute.
Slice, serve and enjoy!