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Grilled Skirt Steak with Mojo Mustard Butter

This skirt steak recipe will fire up a crowd of appetites when topped with Cuban mojo-mustard butter and served with grilled corn and summer veggies. Our easy recipe shows you how!


  • Tbsp. unsalted butter, room temperature

  • clove garlic, minced

  • Tbsp. Heinz® Yellow Mustard

  • Tbsp. ground cumin

  • tsp. orange zest

  • tsp. lime zest

  • Pinch kosher salt

  • Pinch black pepper


  1. In a small bowl, combine butter, garlic, Heinz Yellow Mustard, orange and lime zest, cumin, salt, and pepper. Use a spatula to combine all of the ingredients completely.

  2. Scoop the mixture into a pile on a sheet of parchment paper. Roll into a log and twist the ends shut. Alternatively, you can use a small cookie scoop to create individual balls for easy serving. Place the balls on the parchment and cover with another sheet, then fold up the edges to seal.

  3. Place in the refrigerator for 2 hours (or freeze for 45 minutes), until the butter is firm.

  4. How do you cook a skirt steak?

    1 1½ pounds skirt steak
    1 teaspoon kosher salt
    ½ teaspoon black pepper
    6 cloves garlic, thinly sliced
    1 teaspoon ground cumin
    ½ teaspoon dried oregano
    ⅓ cup lime juice
    ¼ cup orange juice
    ¼ cup water
    ⅓ cup olive oil

    Season the steak liberally with salt and pepper. Combine the garlic cloves, cumin, and oregano in a mortar and crush them together with the pestle (alternatively, simply mince the garlic.) In a mixing bowl, whisk together the lime juice, orange juice, water, and olive oil, then add the crushed garlic and spices.

    Place the steaks in a plastic zipper bag and pour the marinade into it. Marinate in the refrigerator for a minimum of 2 hours, or overnight.

    Remove the steaks from the fridge and allow to sit at room temperature for 30 minutes. Heat a grill over medium-high heat.

    Place the steaks on the grill and cook 2 to 4 minutes per side to the desired doneness, until the meat has grill marks. Remove the steaks from the grill and wrap them in foil or parchment, set a pat or two of Mojo Mustard Butter on each, then let them rest for 10 minutes. Slice against the grain and serve with grilled corn and summer veggies.

About the blogger

Erica Acevedo

Erica Acevedo is one half of the husband and wife team from Florida who make up The Crumby Kitchen blog. Addicted to their kitchens, and self-proclaimed “nerdy foodies” to the core, they learned everything they know about cooking from the women in their families. The Crumby Kitchen is a place where nothing is off-limits; be it easy, savory meals, or over-the-top decadent desserts. Their only requirement is that each portion is made for two!

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