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Cuban Skirt Steak

This Cuban skirt steak is full of yummy, citrus flavor!

Course Main Course


  • 1/2 cup olive oil divided in half
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh lemon juice
  • 1 lb skirt steak
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp minced garlic
  • salt and pepper
  • 1 tbsp dried parsley


  1. In a large bowl, combine all ingredients half of the olive oil, garlic, cumin, oregano, parsley, lemon, lime, and orange juice. Mix well. If you have a food processor, you can use that as well.

  2. Put half of the mixture in a ziplock baggy with the steak, and cover the other half and put aside in the fridge. Let the steak marinate in the refrigerator for a couple of hours. 

  3. Take the steak out and heat a large skillet over high heat with the olive oil. Pan sear steak three minutes on each side, or until medium rare.

  4. Let sit for 5-10 minutes and cut the steak against the grain.

  5. Serve with extra marinade and enjoy!