Mexican · Dinner
Grilled Skirt Steak
Grilled skirt steak marinated in lime juice, garlic and chili, seared hot and fast over a flame, sliced against the grain. Served with charred scallion, warm corn tortillas and cilantro, finished with a squeeze of lime and smoky salsa roja.
$6
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
432Calories
40.1gProtein
22.3gFat
20.8gCarbs
2.8gSugar
4.1gFiber
1027mgSodium
128mgChol
6.6gSat Fat
690mgPotassium
95mgCalcium
4.2mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the steak dry and place in a shallow dish with lime juice, minced garlic, olive oil, chili powder, cumin, salt and black pepper; turn to coat.
2
Marinate
Cover and refrigerate the steak for 30 minutes.
3
Grill
Heat a grill to high heat until smoking, then sear the steak 3 minutes per side until deep marks form and center reaches medium-rare with springy give.
4
Char the scallion on the hot grill for 2 minutes, turning once, until blistered and blackened in spots.
5
Rest the steak on a cutting board uncovered for 5 minutes to redistribute juices.
6
Warm the tortillas on the grill for 20 seconds per side until soft and lightly speckled.
7
Plate
Slice the steak against the grain and arrange with charred scallion, warm tortillas and cilantro; serve with lime wedge and salsa.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skirt steak
- 4 tbsp4 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- 44 corn tortillas (2.1 oz/60g)
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 4 tbsp4 tbsp salsa-tomato
