Grilled Mandarin Skirt Steaks


by: karen

The tangerines in this marinade not only tenderize but adds a unique citrus flavor to the skirt steak. Remember that skirt steak tends to be tough to you will need a good strong marinade to keep this steak from becoming tough.


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serves: 4-6

2 skirt steaks (about 1 pound each and 1/2 inch thick)


4 large tangerines or small oranges, zest and juice (about 2/3 cup)

1/4 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons minced fresh ginger

2 teaspoons minced garlic

2 teaspoons hot chili-garlic sauce, such as sriracha

Nutrition Facts
Grilled Mandarin Skirt Steaks

Servings Per Recipe: 4

Amount per Serving

Calories: 481

  • Total Fat: 25.8 g
  •     Saturated Fat: 12.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 147.6 mg
  • Sodium: 1160.1 mg
  • Total Carbs: 10.8 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 7.3 g
  • Protein: 50.4 g

how is this calculated?

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1.  To make the marinade: In a small bowl, whisk the marinade ingredients.

2.  Cut each skirt steak into 8- to 10-inch pieces. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Refrigerate for 1 to 2 hours.

3.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Remove the Steaks from the bag and discard the marinade. Lightly pat the steaks dry with paper towels. Grill the steaks over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from the grill and let rest for 2 to 3 minutes. Cut crosswise into 1/4-inch slices. Serve warm.

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