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
Directions :
- 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.
- 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.
- Cut diagonally across the grain into thin slices.
