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Mr. Cherrywood
Mr. Cherrywood
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Boricua Green Gold Skirt Steak
Citrus Brined · Five-Layer Marinade · Cherrywood Smoked · 620 Cal
Five layers of flavor before this steak touches the grill. Citrus brined, marinated in house sofrito with achiote and bloomed saffron, then grilled over real charcoal with cherrywood smoke until medium rare. Rested. Sliced against the grain. Served with your choice of one included side.
This is not a seasoned steak. This is a process. And you can smell the cherrywood before you see the plate.
Five Layers Before the Flame
Every steak goes through five separate flavor treatments before it ever sees a grill. Each layer builds on the last. By the time the charcoal and cherrywood do their work, the flavor runs all the way through — not just on the surface. That's the difference between a marinated steak and this.
Charcoal and Cherrywood, Not Gas
Real charcoal. Real cherrywood chips. The smoke is what people smell before they see the food — and it's the reason this steak tastes different from anything coming off a gas grill or out of an oven. You can't fake wood smoke. We don't try.
Pick Your Side — It's Included
Every plate comes with one side made from scratch. Saffron rice, Cuban black beans, or grilled asparagus. Each one is built to complement the steak, not fill space on the plate. The side is part of the experience, not an afterthought.
Why This Plate Has a Reputation
"$40+ for a skirt steak plate?"
Five separate flavor treatments. Real charcoal. Real cherrywood chips. A side made from scratch. 60-85 minutes of labor per batch depending on size. You're paying for a process, not just a cut of meat. One bite and the price makes sense.
"What's the difference between Standard and Reserve?"
The cut. Standard is inside cut skirt steak — excellent flavor and great marbling. Reserve is outside cut — more tender, more consistent, cleaner trim. Both get the identical five-layer treatment and cherrywood smoke. The Reserve is for the person who wants the premium cut underneath all that flavor.
"How do I reheat this?"
Steak: let it come to room temp for 15 minutes, then sear in a hot cast iron pan 60 seconds per side. Do not microwave the steak — you'll lose the crust. Air fryer at 375°F for 3-4 minutes works too. Rice: microwave with a splash of water. Beans: microwave or stovetop. Asparagus: quick pan reheat.
"What temp is the steak?"
Medium rare — pulled at 130-135°F and rested 8 minutes. Skirt steak past medium starts to tighten and lose tenderness. If you need it more done, let us know — but we recommend trusting the rest.
★★★★★
"I could smell the cherrywood smoke before I even reached the room. By the time I got to the food, I didn't need to be convinced. That smell did all the work."
— Stephanie J., Metro Atlanta
