Mexican · Dinner
Grilled Skirt Steak (High-Protein)
Grilled skirt steak sliced thin over a pinto bean and cotija scatter, finished with charred lime, cilantro and a fried egg for extra protein. Smoky, citrus-bright and beef-forward, seasoned with cumin, garlic and chili powder, this plate leans on high heat searing rather than sauce for its flavour.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
642Calories
58.3gProtein
37.8gFat
19.4gCarbs
2.1gSugar
6.9gFiber
762mgSodium
460mgChol
12.9gSat Fat
1180mgPotassium
320mgCalcium
6.8mgIron
3.9mcgVitamin B12
14mgVitamin C
low-carb
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the skirt steak dry and rub it with minced garlic, ground cumin, chili powder, smoked paprika, salt and black pepper.
2
Grill
Heat a grill or grill pan over high heat and cook the steak 3 to 4 minutes per side until deep grill marks form and the center reads 130-135F.
3
Rest
Let the steak rest on a board for 5 minutes uncovered so juices redistribute.
4
Fry
Heat olive oil in a skillet over medium heat, fry the egg 2 to 3 minutes until the white sets and yolk edge firms, then char the lime half cut-side down 1 minute until blackened.
5
Plate
Slice the steak against the grain, arrange over warmed pinto beans, top with the fried egg, scatter cotija, thinly sliced jalapeno and cilantro, finish with charred lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g skirt steak
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 11 lime, plus 1/2 lime for charring
- 2 tbsp2 tbsp olive oil
- 1 cup170g, from a cooked batch pinto beans
- 2 oz56g cotija cheese
- 22 large eggs
- 2 tbsp2 tbsp cilantro
- 11 jalapeno
- salt, to taste
- black pepper, to taste
