Skirt steak is one of my favorite cuts– it’s incredibly flavorful, tender, well-marbled and so versatile. You can use it in sandwiches or on salads, or in my favorite way to eat it– on soft corn tortillas for incredible tacos. This recipe for adobo marinated skirt steak on the Flatrock comes together in about an hour (depending on marinade time) and cooks up fast on the hot cast iron surface of the Traeger Flatrock. Whether you make it an elaborate meal or a simple supper, give this adobo marinated skirt steak recipe a try tonight!
SKIRT STEAK IS MY FAVORITE
When it comes to picking favorite cuts of meat, I have a hard time making a final final decision. But definitely skirt steak ranks among the top of my list. It’s a great cut of meat that comes from the lower half of the cow, below the ribs. When we get it, it’s about 1 meter long, with the grain running the short way.
Because it is so well marbled and has a pretty short grain, it is very tender, flavorful and juicy. It doesn’t require much trimming, is best marinated and then quickly seared, and served medium-rare. In this recipe for adobo marinated skirt steak, you get some amazing Mexican-inspired flavors with the incredibly tender and delicious meat. It’s a win-win.
WHERE TO GET SKIRT STEAK FOR THIS ADOBO MARINADE
You can definitely pick up skirt steak from stores like Whole Foods who often have it in the meat case. And your local butcher shop will usually have it too– probably in shorter pieces than how we usually get it. And that’s because we usually get it from Snake River Farms, delivered frozen to our house. It’s labeled as a “whole outside strip steak” and that’s how you get such a substantial piece of meat.
ADOBO MARINADE
Today is Cinco De Mayo (and yes, we’re late to the game), and Mexican-inspried flavors have been on the repeat at our house. There’s something about simple delicious tacos for a quick weeknight dinner that makes summer feel so different. So we have stocked up on tasty tortillas and have been using the Traeger Flatrock regularly in the early days of springtime.
An adobo marinade like the one in this recipe for skirt steak is really quite delicious. We combined a Mexican-style lager, lots of hot sauce, lemon juice and a healthy dose of adobo seasoning from Spiceology. With a great blend of spices, herbs and garlic, it packs a punch, is a tiny bit spicy and has great brick red color to it. We used a good amount of it in our marinade, and it turned out awesome.
WHAT IS ADOBO? AND WHERE TO GET IT?
We used an adobo blend from Spiceology, but you can also find similar blends at the grocery store or your specialty store. Adobo seasoning is usually a blend of salt, onion powder, garlic powder, paprika, black pepper, cumin, and oregano. The Spiceology blend has some cayenne in it too, which adds some spice to it.
This blend is best used in a wet application like this marinade because it allows all the flavors to meld, the powdery consistency to melt and the deep red color to imbue your ingredients. Adobo can be used on beef like this (or for carne asada), on chicken for pollo asado, or as a base for the stew carne guisado. I also like to use the blend as the foundation for making our own al pastor pork marinade– adding things like pineapple and onion for more traditional flavor enhancements. Give it a try in this adobo marinated skirt steak recipe and then experiment with flavors from there!
GRILLED HOT AND FAST ON THE TRAEGER FLATROCK
Grilling a big piece of meat like a skirt steak on the new Traeger Flatrock is so perfect. The even heat that is produced by the uniquely-designed burners in the Flatrock allow the cast iron griddle to get super hot without any inconsistent hot spots.
By putting the adobo marinated skirt steak directly on the hot griddle, you get an amazing crust all over and the even heat allows the steak to cook to your desired temperature. We used a medium-high heat to start, and then lowered the temperature as necessary to allow it to keep cooking without burning the outside. A perfect 135* internal temperature was perfect for these adobo marinated skirt steak pieces.
PRIMARY INGREDIENTS
- Skirt steak
- Spiceology Adobo Seasoning
- Mexican-Style lager beer (we used Los Locos by Epic Brewing)
- Hot sauce (we used Melinda’s Mexicana Sauce)
- Lemon
- Traeger Fajita Seasoning
WHY GRILLING ADOBO MARINATED SKIRT STEAK ON THE TRAEGER WORKS
As mentioned above, the even cooking temperature of the Traeger Flatrock griddle, thanks to the unique design, makes for the perfect environment for cooking adobo marinated skirt steak. A good crust and sear on the steak provides extra oomphs of flavor and seals in the juices of this tender and well-marbled steak.
STEP-BY-STEP
- Unwrap and trim your skirt steak.
- Remove any big pieces of silver skin.
- Trim into four pieces about 10″ long.
- In a shallow pan or dish (we used a Cambro pan), whisk together the marinade ingredients.
- Begin with the beer and hot sauce.
- Then squeeze in the juice of one lemon.
- Then add at the adobo seasoning and whisk until well combined.
- Submerge the prepared steak in the adobo marinade, turning to coat.
- Cover the pan and refrigerate for at least one hour.
- Preheat your Traeger Flatrock griddle to medium high heat.
- Remove the marinated steak from the pan and transfer to a tray or cookie sheet.
- Discard the remaining adobo marinade.
- Sprinkle both sides of the skirt steak with the Traeger Fajita seasoning.
- When the grill is very hot, put the steak pieces on the hot griddle and cook on one side for about 8 minutes.
- Then flip the pieces and cook the other side for 5-7 minutes until the internal temperature of the thickest part reads 135*.
- Transfer the grilled adobo marinated skirt steak to a cutting board and allow to rest for 10 minutes.
- Then cut each piece in half. Rotate each half and slice against the grain into strips.
- Serve with grilled peppers and onions on corn tortillas for a great and simple meal.
ALTERNATE RECIPES/PRODUCT LINKS
Here are some other marinated steak recipes to try if you like this adobo marinated skirt steak recipe:
Products used in this cook:
- Traeger Flatrock Griddle
- Cambro half size pan
- Messermeister chef’s knife
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Adobo Marinated Skirt Steak
Equipment
- Cambro pan or shallow dish
- Whisk
- Traeger Flatrock grill
- Sharp knife and cutting board
Ingredients
- 1 whole skirt steak about 2-3 pounds
- 1/2 cup Spiceology Adobo Seasoning
- 1 can Mexican-Style lager beer we used Los Locos by Epic Brewing
- 1/4 cup hot sauce we used Melinda’s Mexicana Sauce
- Juice of one lemon
- 4 tbsp Traeger Fajita Seasoning
Instructions
- Unwrap and trim your skirt steak.
- Remove any big pieces of silver skin.
- Trim into four pieces about 10″ long.
- In a shallow pan or dish (we used a Cambro pan), whisk together the marinade ingredients.
- Begin with the beer and hot sauce.
- Then squeeze in the juice of one lemon.
- Then add at the adobo seasoning and whisk until well combined.
- Submerge the prepared steak in the adobo marinade, turning to coat.
- Cover the pan and refrigerate for at least one hour.
- Preheat your Traeger Flatrock griddle to medium high heat.
- Remove the marinated steak from the pan and transfer to a tray or cookie sheet.
- Discard the remaining adobo marinade.
- Sprinkle both sides of the skirt steak with the Traeger Fajita seasoning.
- When the grill is very hot, put the steak pieces on the hot griddle and cook on one side for about 8 minutes.
- Then flip the pieces and cook the other side for 5-7 minutes until the internal temperature of the thickest part reads 135*.
- Transfer the grilled adobo marinated skirt steak to a cutting board and allow to rest for 10 minutes.
- Then cut each piece in half. Rotate each half and slice against the grain into strips.
- Serve with grilled peppers and onions on corn tortillas for a great and simple meal.
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