This marinated skirt steak recipe from Paleo Planet only takes 20 minutes of hands-on time, but results in a juicy grilled steak that’s big on flavor.
Like all the recipes in Becky Winkler’s Paleo Planet cookbook, this marinated skirt steak with cilantro lime ghee is easy to make and inspired by global flavors. It’s a perfect recipe to try as we head into grilling season.
Becky, from the blog A Calculated Whisk, puts a paleo spin on favorite dishes from around the world. Recipes like garlicky shrimp (gambas al ajillo), Korean beef with cucumber, chiles rellenos, and Indochinese chile chicken are all made gluten, grain, and soy-free.
Paleo Planet also includes recipes that are free of common allergens, and a full index of recipes that are nut-free and egg-free. This post contains some affiliate links for your convenience. You can read my full disclosure policy here.
Though most of the recipes are geared towards dinner, Becky ends the book with a section on breakfast and brunch, which includes recipes for a spinach and bacon soufflé and German apple pancakes. With over 125 creative recipes, Paleo Planet is a great resource for anyone who loves world flavors and is ready to expand their paleo recipe collection.
Here’s the marinated skirt steak with cilantro-lime ghee recipe from the book. Becky recommends you marinade the skirt steak in lime juice for a couple hours to make it tender, juicy, and even more flavorful.
- 1⁄4 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 4 garlic cloves, chopped
- 1⁄2 teaspoon flaky sea salt
- Freshly ground black pepper
- 1-1⁄2 pounds skirt steak
- 1⁄4 cup ghee, solid but softened
- 1 garlic clove, minced
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated fresh lime zest
- 1⁄4 teaspoon flaky sea salt, or more to taste
- 1⁄8 teaspoon ground cumin
- Pinch of cayenne pepper
- Freshly ground black pepper to taste
- Lime wedges
- To make the steak: Whisk together the olive oil, lime juice, garlic, salt, and a few grinds of pepper in a large bowl. Add the steak, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
- To make the cilantro-lime ghee: Combine all the ingredients in a small bowl. Mash with a fork until well mixed, then refrigerate until needed.
- Take the steak out of the refrigerator 45 minutes before you plan to cook it. Preheat an outdoor grill (or a George Foreman if you’re an apartment dweller). Pat the steak dry, brush off the garlic pieces so they won’t burn, and discard the marinade. Grill the steak for 2 minutes per side for medium, or until it reaches your desired level of doneness.
- Transfer the steak to a plate, tent it with foil, and let it rest for 5 minutes (or 10 if you can stand it). Slice on the diagonal into 1⁄2-inch-wide strips, top with the cilantro- lime ghee, and serve with lime wedges.
Recipe and photos reprinted with permission from Paleo Planet: Primal Foods from The Global Kitchen, with More Than 125 Recipes by Becky Winkler (The Harvard Common Press).