Mexican · Dinner
Grilled Skirt Steak
Grilled skirt steak sliced thin and served over charred bell pepper and onion with lime and cilantro. Marinated in citrus, garlic and chili powder for a smoky-tart Mexican flavor, the dish leans on high-heat grilling and vegetables rather than added fats to keep it light while staying rooted in classic asada style.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
389Calories
42.1gProtein
18.3gFat
11.2gCarbs
5.1gSugar
3.2gFiber
187mgSodium
135mgChol
6.8gSat Fat
830mgPotassium
58mgCalcium
4.7mgIron
3.1mcgVitamin B12
75mgVitamin C
Goes well with
Mexican Lager Beer
local
Agua Fresca de Sandía
international
gluten-free
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Whisk together lime juice, minced garlic, chili powder, cumin, smoked paprika, olive oil, salt and pepper in a shallow dish. Add the steak and coat on all sides.
2
Marinate
Cover and refrigerate for 30 minutes so citrus and spices penetrate the surface.
3
Grill
Heat grill pan to high heat. Grill steak 3–4 minutes per side until deep marks form and center reads medium-rare with slight spring when pressed.
4
Plate
Rest steak 5 minutes, slice thin against the grain, and arrange over grilled onion, pepper and jalapeno. Scatter with cilantro and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g skirt steak (beef-flank)
- 4 tbsp60ml lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 11 small onion
- 11 small bell pepper
- 22 small jalapeno (optional)
- 4 tbsp4 tbsp cilantro
- 22 lime wedge, for serving
- salt and black pepper, to taste
