One taste of this recipe and you will know your in for a treat. Wow, that couldn’t be more true, the skirt steak was loaded with flavor. You’ll love this one. Let us know what you think of it.

6-8 servings


  • 2 lb. skirt or flank steak
  • ½ cup + 2 TBS extra virgin olive oil
  • ¼ cup fresh lime juice
  • lime zest
  • 2 TBS Dijon mustard
  • 4 medium garlic cloves, smashed & peeled
  • 2 tsp. finely grated lemon zest
  • 2 tsp. Honey
  • 1 tsp. crushed red pepper flakes
  • Kosher salt & fresh ground black pepper
  • Trim any large patches of fat from the steak.  If necessary, cut the steak crosswise into 8 – 10 inch pieces. Whisk ½ cup of the extra virgin olive oil, lime juice, mustard, lime zest, honey, pepper flakes, garlic, 1 ½ tsp salt, and ¼ tsp pepper. Arrange steak in a 9 x 13 baking dish or plastic Ziploc bag.  Add marinade and turn to coat. Refrigerate for at least 2 hours but preferably overnight.

    Cook the steak:  Remove the steak from the marinade and pat dry with paper towels.  Season both sides with ½ tsp. salt and a few grinds of pepper.  Cook in a cast iron skillet (be sure to pat dry first) or on a hot grill to your desired temperature. Let steak rest for at least 5 minutes then slice thinly across the grain.

    Serve with Horseradish Cream.