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Juicy, medium-rare citrus-marinated skirt steak sliced against the grain on a wooden cutting board with a sharp knife.

Traeger Citrus-Marinated Skirt Steak

thisjewcanque
Bold, zesty, and packed with flavor, this Citrus-Marinated Skirt Steak is quick to prep and sears beautifully on the Traeger Flatrock Griddle. A bright citrus marinade tenderizes the steak while smoky, Tex-Mex spices add the perfect kick. Serve it sliced in tacos, over rice bowls, or on its own for a mouthwatering meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Course beef, entree, main, Main Course, steak
Cuisine American, camping, fusion, Mexican
Servings 5

Equipment

  • Traeger Flatrock Griddle (or another high-heat griddle)
  • Sharp slicing knife (for cutting against the grain)
  • Shallow dish or pan (for marinating)
  • Tongs (for easy flipping)
  • Instant-read thermometer (for perfect doneness)

Ingredients
  

  • 1.5 lbs Snake River Farms skirt steak
  • 1 mandarin orange juiced
  • 1 lemon juiced
  • 1 lime juiced
  • 4 tbsp red wine vinegar
  • 3 tbsp Traeger Original Hot Sauce
  • 4 tbsp Hard Core Carnivore Chili Lime Seasoning
  • 4 tbsp Hard Core Carnivore Tex-Mex Seasoning

Instructions
 

  • Cut skirt steak into 4 pieces.
  • In a dish, mix citrus juices, vinegar, hot sauce, and seasonings.
  • Add steak, coat well, cover, and refrigerate for at least 30 minutes.
  • Preheat Traeger Flatrock Griddle to medium-high heat.
  • Remove steak from marinade, shake off excess, and place on the hot griddle.
  • Grill for about 10 minutes, flipping frequently, until 125-130°F internal temp.
  • Transfer to a cutting board, tent with foil, and let rest for 5 minutes.
  • Slice against the grain and serve.
Keyword adobo marinated skirt steak, citrus marinade, citrus marinated skirt steak, grilled skirt steak, skirt steak, Traeger skirt steak