Mexican · Dinner
Grilled Skirt Steak (Keto)
Marinated skirt steak grilled over high heat and sliced thin against the grain, served with charred poblano and onion, cotija cheese, avocado, and tangy cabbage slaw dressed with cilantro-lime crema for a low-carb Mexican plate.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
38.9gProtein
34.6gFat
13.2gCarbs
4.8gSugar
4.1gFiber
870mgSodium
130mgChol
12.1gSat Fat
980mgPotassium
260mgCalcium
3.6mgIron
2.3mcgVitamin B12
48mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Whisk 2 tbsp lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Rub over the flank steak and refrigerate 30 minutes.
2
Grill
Place marinated steak on high heat and cook 3 minutes per side until medium-rare with deep grill marks. Grill poblano and onion 4 minutes, turning once, until charred.
3
Rest
Transfer steak to a cutting board and rest 5 minutes uncovered.
4
Plate
Slice steak thin against the grain. Toss cabbage with 1 tbsp lime juice and salt. Arrange steak, poblano, onion, avocado, and slaw on plate. Top with sour cream, cotija, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank (skirt steak substitute, trimmed)
- 4 tbsp4 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 11 small poblano pepper
- 11 small white onion
- 2 tbsp2 tbsp olive oil
- 11 small avocado
- 2 oz56g cotija cheese
- 2/3 cup70g green cabbage
- 2 tbsp2 tbsp lime juice (for slaw)
- 2 tbsp2 tbsp cilantro
- 4 tbsp60g sour cream
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
