• 4 lb. skirt steak
  • Badia Jerk Seasoning
  • Badia Curry Powder
  • Badia Cracked Black Pepper
  • Badia Crushed Red Pepper
  • Badia Garlic
  • Badia Chimichurri
  • Badia Smoked Paprika
  • Badia Sea Salt
  • Badia Garlic & Parsley Spread
  • 3 fresh Limes
  • 1 cup soy sauce
  • 1 cup Badia Extra Virgin Olive Oil
  • 2 fresh red bell peppers
  • 2 whole onions
  • 2 sweet potatoes
  • 1 bunch fresh cilantro


  • This recipe can be made over the stovetop, preferably with a cast iron skillet in a well-ventilated area, or on a grill – it’s great for tailgating
  • Marinate skirt steak in fresh lime juice, Badia Ground Black Pepper and soy sauce
  • Dust both sides of the portioned skirt steak with Badia Jerk Seasoning and Curry Powder
  • Place on grill or in a smokin’ hot skillet pre-heated with a little Badia Virgin Olive Oil
  • Blacken both sides
  • If you desire your steak well done, place it in the over for a few more minutes
  • When ready, slice it thin across the grain and serve with Badia Chimichurri
  • Garnish with roasted peppers, onions and slices of sweet potatoes
  • Party on M’on!

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