• Cooking Time:
  • Servings:
  • Preparation Time:


  • * 4 cups water
  • * 3 cups coarsely chopped fresh cilantro (about 2 large bunches)
  • * 7 large garlic cloves, peeled
  • * 1/4 cup red wine vinegar
  • * 3 tablespoons pickling spice
  • * 2 tablespoons chopped fresh oregano
  • * 2 teaspoons ground cumin
  • * 1 teaspoon salt
  • * 1 teaspoon ground black pepper
  • * 8 6-8 oz skirt steaks


  • 1. Preheat oven to 350 degrees.
  • Combine first nine ingredients in blender.
  • Puree until mixture is almost smooth.
  • Arrange steaks in a 15x10x12-inch glass baking dish.
  • Pour marinade over.
  • Cover tightly with foil.
  • Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover in refrigerate in marinade overnight.
  • 2. Remove steaks from marinade and pat dry with paper towels.
  • Sprinkle steaks on both sides with salt and pepper.
  • Pour 1/3 cup vegetable oil into each of 2 heavy large skillets; heat over high heat until oil is very hot.
  • Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side.
  • Drain briefly on paper towels.
  • Serve with red-onion mojo and lime slices.


This one came from Bon Appetit magazine not too long ago. It's another multi-stage dish, but again it's not hard and can be made almost at leisure. The steaks go great with the accompanying red-onion mojo sauce.

Categories: Beef  Main Dish 

Author Credit: Bon Appetit magazine

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