This is a great start to a spectacular weeknight dinner. With a combination of lime juice, garlic, grated fresh turmeric, ginger, smoked paprika, chopped cilantro, a squeeze of an orange and olive oil, how can you go wrong? Not only is this a delicious and healthy marinade that’s great with skirt steak, but it’s equally fantastic with chicken.
This is just a template and can be changed and made into your own version. For example, if you don’t like cilantro, leave it out. You could add freshly chopped parsley, basil or your favorite herb instead. Cooking is about getting in the kitchen and experimenting and not feeling like you have to live by anyone’s set of rules. Try it out and I’d love to hear about your version.
- Cutting board
- Measuring spoons and measuring cups
- Chef’s knife
- Citrus juicer
- Microplane grater
- Mixing bowl
- 1/3 cup olive oil
- juice of 2 limes
- juice from 1/2 an orange (optional)
- 2 Tbsp smoked paprika
- 3-inch piece of fresh ginger
- a couple pieces fresh turmeric
- Kosher salt
- Chopped cilantro
- Six cloves garlic, peeled and sliced
- Aleppo pepper
Make the marinade by mixing olive oil, lime juice and orange juice. Then add paprika, stirring till dissolved. Shred and squeeze ginger and turmeric by hand, discard pulp, and add juice to the marinade.
Salt beef thoroughly on both sides. Place snugly in container with half the marinade, then flip and add the remainder of the marinade. Sprinkle with cilantro, garlic and Aleppo pepper and toss again, making sure the meat is covered completely with marinade. Refrigerate covered overnight (but if you have only an hour or two, that’s fine too!).
When you get ready for dinner, pull it out and grill.
Keywords: skirt steak marinade