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Flavorful Mezcal-Marinated Skirt Steak Recipe with Easy Charred Tomatillo Salsa

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A smoky, tender skirt steak marinated in mezcal and served with a bright, tangy charred tomatillo salsa. Perfect for quick grilling sessions and crowd-pleasing meals.

Ingredients

Scale
  • 1/4 cup mezcal (Del Maguey Vida recommended)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice (about 1–2 limes)
  • 3 cloves garlic, minced
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1.5 to 2 pounds skirt steak
  • 6–8 medium tomatillos, husked and rinsed
  • 1 small white onion, peeled and quartered
  • 2 jalapeños or serrano peppers
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 tablespoon fresh lime juice (for salsa)
  • Salt to taste (for salsa)

Instructions

  1. Make the marinade: In a mixing bowl, whisk together mezcal, olive oil, lime juice, minced garlic, honey, cumin, smoked paprika, salt, and pepper.
  2. Marinate the steak: Place the skirt steak in a resealable plastic bag or shallow dish. Pour marinade over steak, coat well, seal, and refrigerate for at least 2 hours, ideally 4 hours.
  3. Prepare the tomatillo salsa: Heat grill or grill pan to medium-high. Char tomatillos, quartered onion, and jalapeños for 5-7 minutes until blackened and softened.
  4. Blend the salsa: Transfer grilled vegetables to a blender or food processor. Add cilantro, lime juice, and salt. Pulse until smooth but slightly chunky. Adjust seasoning as needed.
  5. Grill the steak: Remove steak from marinade, let excess drip off. Preheat grill or grill pan to high heat. Grill steak 3-4 minutes per side for medium-rare (130-135°F internal).
  6. Rest the steak: Let steak rest 5-10 minutes before slicing thinly against the grain.
  7. Serve: Arrange sliced steak on a platter and spoon charred tomatillo salsa over or serve on the side. Garnish with extra cilantro or lime wedges if desired.

Notes

Marinate steak for at least 2 hours, ideally 4 hours but no longer than 12 hours to avoid mushy texture. Let steak rest after grilling to keep juices locked in. Char tomatillos and peppers for smoky depth. Salsa can be made up to 24 hours ahead and stored chilled. If no grill, pan-sear steak in cast-iron skillet and finish in oven.

Nutrition

Keywords: mezcal marinade, skirt steak, charred tomatillo salsa, grilled steak, smoky steak, easy marinade, Mexican recipe, summer grilling

Find it online: https://cooksyla.com/flavorful-mezcal-marinated-skirt-steak-recipe-with-easy-charred-tomatillo-salsa/