Skirt steak is one of our favorite cuts — it’s quick-cooking and full of flavor.
1 cup buttermilk
1 bunch cilantro, roughly chopped
1 teaspoon coriander seed
1/2 teaspoon curry powder
3 scallions, roughly chopped
1 pound skirt steak, cut into 4 pieces
Vegetable oil, for grilling
Salt and pepper
In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving. Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain. Season reserved marinade with salt and pepper and serve with sliced steak.
Double Duty: We use this marinade as a dipping sauce, too. Try it with pork, chicken, or fish.
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