Skirt steak is an underrated cut of meat with a ton of potential. This skirt steak recipe uses a Sriracha-flavored marinade and a searing-hot grill to transform the tough cut into a tender, juicy steak.

Ingredients

• 1/2 cup canola oil
• 1/4 cup sriracha chili sauce
• 1 tablespoon lime juice
• 1 teaspoon grated lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 beef skirt steak (2 pounds)

Directions

1. In a small bowl, whisk the first 7 ingredients until blended. Pour into a shallow dish. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight.
2. Drain beef, discarding marinade. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.
3. Cut diagonally across the grain into thin slices.