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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Tank Cooks Cuban Skirt Steak</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63331"),htlbid.setTargeting("tags",["sports","accent","skirt-steak","cuban-skirt-steak","mojo-marinade","grilling","outdors"]),htlbid.setTargeting("Verity_keywords",["ba","little bit","cup","marinade","teaspoon","time","half","onion","fire","steak","pound","couple hour","oregano","corn grilling","monja"]),htlbid.setTargeting("Verity_IABv2",["210","211","222","217","218"]),htlbid.setTargeting("Verity_IABv3",["210","211","218","222","217"]),htlbid.setTargeting("Verity_positive","0.14"),htlbid.setTargeting("Verity_neutral","0.84"),htlbid.setTargeting("Verity_negative","0.02"),htlbid.setTargeting("Verity_GGT3_conf","VERY_HIGH"),htlbid.setTargeting("Verity_GGT3_risk","HIGH"),htlbid.setTargeting("Verity_GGT7_conf","VERY_HIGH"),htlbid.setTargeting("Verity_GGT7_risk","HIGH"),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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 <script>
 pbjs.setConfig({ pageUrl: https://www.barstoolsports.com/video/3523046/tank-cooks-cuban-skirt-steak });</script><script src="https://d9rde3y35j061.cloudfront.net/script.js"></script><script src="https://htlbid.com/v3/barstoolsports.com/htlbid.js" async></script><script src="https://iframely.barstoolsports.com/embed.js" async></script><style>.union__content{font-family:-apple-system,HelveticaNeue,Roboto,sans-serif;font-weight:400;font-size:18px;color:#5a5b5d;word-wrap:break-word;box-sizing:border-box;padding:0 5px 32px 5px}.union__content p{padding:0;margin:16px 0 0 0}.union__content img{display:block;width:100%!important;height:auto;margin:16px 0 0 0}.union__content video{display:block!important;width:100%!important;height:auto;margin:16px 0 0 0}.union__content .articleAd{text-align:center;margin:16px 0 0 0;background-color:#f5f5f5}.union__content .htlad__container{display:inline-block}.union__content p a{color:#377dc4}.union__content .oembed__wrapper{margin:16px 0 0 0}.union__content blockquote:not(.twitter-video){display:block;margin:16px 0 0 0;padding:4px 12px;border-left:4px solid #77889a;font-style:italic;background:#f0f4f8;text-align:left;border-radius:0 6px 6px 0}.union__content blockquote:not(.twitter-video) p{font-style:italic}.union__content blockquote,q{quotes:none}.union__content iframe{max-width:100%}.union__content .bs-image-hidden{display:none}.union__content div.hq-image{width:fit-content;margin:0 auto}.union__content span.image-attribution,.union__content span.image-attribution a{color:#757575;font-size:12px;font-style:italic;letter-spacing:.1px;line-height:14px;text-decoration:none;padding:0;margin:0}.union__content .bs-videoPlayer .bs-videoPlayer__container,.union__content video-js,.wp-video{width:100%!important;height:0!important;position:relative;padding-bottom:56.25%;overflow:hidden;margin:16px 0 0 0}.wp-video video{width:100%!important;height:100%!important}.hq-image video{width:100%!important;height:100%!important}.union__content .bs-videoPlayer__container>iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:none}@media (prefers-color-scheme:dark){.union__content,body,html{background:#1c1c1c;color:#f1f1f1}.union__content blockquote:not(.twitter-video){border-left:4px solid #367dc4;background:#272c35}}</style><script>window.addEventListener("applicationDidBecomeActive",(()=>{document.querySelectorAll(".hq-image video[autoplay]").forEach((e=>e.play()))}))</script></head><body class="union__content">Thanks to Kyle Fowler for the recipe Send recipes to NJTank99@gmail.com Ingredients <ul><li>3 pounds beef skirt steak, cut long </li><li>3 heads garlic (about 30 to 40 cloves) </li><li>2 teaspoons salt </li><li>1 teaspoon black peppercorns </li><li>1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime) </li><li>1 cup onion, minced </li><li>2 teaspoons oregano </li><li>1 cup olive oil </li></ul>Directions: <ol><li style="font-weight:700">Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.  </li><li style="font-weight:700"> Preparing the meat is straightforward. Place the skirt steak in a large bowl or pan. Add enough mojo marinade to cover the meat. Cover the bowl or pan and refrigerate for at least five hours, preferably overnight.  </li><li style="font-weight:700">Sear the marinated steaks on a cast iron until cooked to medium rare. Chimichurri sauce is excellent with it, too.  </li><li style="font-weight:700">Also great on the grill</li></ol></body></html>

Thanks to Kyle Fowler for the recipe Send recipes to NJTank99@gmail.com Ingredients <ul><li>3 pounds beef skirt steak, cut long </li><li>3 heads garlic (about 30 to 40 cloves) </li><li>2 teaspoons salt </li><li>1 teaspoon black peppercorns </li><li>1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime) </li><li>1 cup onion, minced </li><li>2 teaspoons oregano </li><li>1 cup olive oil </li></ul>Directions: <ol><li style="font-weight:700">Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.  </li><li style="font-weight:700"> Preparing the meat is straightforward. Place the skirt steak in a large bowl or pan. Add enough mojo marinade to cover the meat. Cover the bowl or pan and refrigerate for at least five hours, preferably overnight.  </li><li style="font-weight:700">Sear the marinated steaks on a cast iron until cooked to medium rare. Chimichurri sauce is excellent with it, too.  </li><li style="font-weight:700">Also great on the grill</li></ol>

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