Absolutely. Here’s your full flavor-loaded, Latin-forward, skirt steak blueprint, engineered for fire, fat, herbs, and soul:
Latin-Style Skirt Steak Asado
Fat-Basted | Citrus-Herb Marinated | With House Salsas + Ghee Drizzle
Tagline: “Smoke, lime, and swagger on every slice.”
1. Cut Overview: Skirt Steak – The Flavor Beast
• Comes from the plate primal—thin, long, deeply marbled
• Known for rich beef flavor, quick cook time, and epic crust potential
• Best when cooked hot, rested briefly, and sliced against the grain into ribbons
2. Marinade – Citrus, Fat, and Fire
Marinate 4–12 hours for flavor penetration and texture balance.
Base:
• Fresh lime juice + zest
• Olive oil + splash of ghee (or avocado oil)
• Garlic (crushed)
• Shallots or red onion (minced)
• Chopped herbs: cilantro, oregano, parsley
• Cumin + smoked paprika
• Cracked black pepper
• Optional: splash of white vinegar or tamari for edge
• Salt right before cooking, not during marinade (preserves texture)
3. Cooking – Fire, Crust, and Ghee-Basting
• Remove from marinade and pat mostly dry
• Sear over ripping-hot grill or cast iron
• Flip every 30–45 seconds for even crust
• During final minute, baste with:
• Melted ghee
• Garlic cloves
• Thyme or oregano sprigs
• Squeeze of lime
• Cook to medium-rare (125–130°F)
• Rest 5 minutes under foil
• Slice thin against the grain at an angle
4. Side Sauces (For Dipping, Pouring, Ritual)
Aji Verde (Green Fire Sauce):
• Cilantro
• Jalapeño or serrano
• Garlic
• Lime
• Olive oil
• Greek yogurt or avocado
• Salt + cumin
Charred Tomato Salsa Roja:
• Charred tomato, red chili, garlic
• Smoked paprika, cumin, lime juice
• Thick-blended and smoky
• Perfect for spooning over or dragging steak through
Lime-Ghee Drizzle (Finishing Fat):
• Ghee
• Lime juice + zest
• Garlic powder
• Pinch of chili flakes or smoked salt
5. Optional Side Pairings (Low GI + Latin Soul)
• Cauliflower esquites (Mexican street corn remix with herbs and chili dust)
• Cilantro-lime cauliflower rice or chimichurri lentils
• Roasted sweet potato wedges with paprika and oregano
• Grilled peppers + onions with olive oil and lime
6. Plating
• Fan steak slices on a dark wooden or cast iron tray
• Spoon Aji Verde in swirls beside it
• Scatter fresh cilantro, crushed black pepper, and lime zest
• Finish with ghee drizzle for gloss and richness
• Serve with charred lime halves and grilled chili pepper garnish
7. Dietary Profile
• Gluten-Free
• Low-Glycemic
• High in fat + flavor
• No sugar, no grains
• Designed for primal eaters, Latin flavor lovers, and steak obsessives
Would you like to generate an image of this dish—sliced skirt steak fanned out on wood or stone, glossed with ghee, surrounded by sauce bowls and roasted sides, styled like a Latin steakhouse fantasy?
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