Honduran Citrus-Marinated Grilled Steak

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A staple of Honduran backyard cooking, this grilled skirt steak is soaked in a bright, garlicky marinade of orange and lime juice, cumin, oregano, and achiote, then seared over screaming-hot coals. Served with a fresh tomato-onion chimol, charred sweet onions, rice, and beans, it captures the warm, citrusy character of Honduran Sunday cooking.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 7 gSugar
• 42 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the marinade

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp achiote powder or annatto paste
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt

For the steak and grill

• 2 lbs skirt steak (or flank steak), trimmed
• 2 tbsp vegetable oil, for the grates

For the chimol (fresh tomato relish)

• 2 medium ripe tomatoes, finely diced
• 1/2 small white onion, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh lime juice
• 1 small jalapeño, minced (optional)
• Salt and pepper to taste

For serving

• 2 large sweet onions, sliced into thick rings
• 2 tbsp vegetable oil
• 4 cups hot cooked white rice
• 2 cups warm cooked red beans
• Lime wedges, for serving

Directions

1. Whisk orange juice, lime juice, garlic, olive oil, soy sauce, cumin, oregano, achiote, black pepper, and salt in a large non-reactive bowl. Add the skirt steak, turn to coat thoroughly, cover, and refrigerate for 2 to 4 hours (or up to overnight).
2. About 30 minutes before grilling, remove the steak from the fridge to take the chill off. Meanwhile, stir together the tomatoes, onion, cilantro, lime juice, and jalapeño in a small bowl; season with salt and pepper and set aside as chimol.
3. Preheat a grill or grill pan over high heat to roughly 500°F. Brush the grates with oil using a folded paper towel held with tongs.
4. Toss the thick onion rings with the 2 tablespoons of vegetable oil and a pinch of salt, then set aside for grilling alongside the steak.
5. Lift the steak from the marinade, letting the excess drip back into the bowl. Lay it across the hottest part of the grill and sear undisturbed for 2 to 3 minutes per side for medium-rare (internal temperature 125 to 130°F). Move to a cooler zone if flames flare up.
6. Grill the oiled onion rings next to the steak for 2 to 3 minutes per side, until nicely charred and just tender.
7. Transfer the steak to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice thinly against the grain at a slight angle into 1/2-inch-wide strips.
8. Mound the sliced steak on a warm platter with the grilled onions, spoon the chimol generously over the top, and serve immediately with white rice, warm red beans, and lime wedges on the side.

Cook’s Notes

• Marinate the steak as long as you can (up to 24 hours) so the citrus and aromatics fully penetrate the meat.
• Always slice skirt steak against the grain; cutting with the grain leaves chewy strips no matter how tender the marinade.
• If you can't find achiote, blend 1 tsp smoked paprika with a pinch of turmeric for a similar earthy color.
• Pull the steak off the grill a few degrees before your target doneness; carryover heat will finish it during the rest.
• Warm flour tortillas turn the leftovers into incredible tacos the next day.

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