Seared Skirt Steak with Cilantro Paste
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Seared Skirt Steak with Cilantro Paste
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Taking into account that only about 10% of the marinade was absorbed, we come out with about 3 servings. Each serving will have 432 Calories, 32.5g Fats, 1.8g Net Carbs, and 32.3g Protein.
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Ingredients
Cilantro-Lime Steak Marinade
- 1 lb skirt steak
- ¼ cup soy sauce
- ¼ cup olive oil
- 1 lime juiced, medium
- 1 tsp. garlic minced
- 1 cilantro small handful
- ¼ tsp. red pepper flakes
Cilantro Paste
- 1 tsp. garlic minced
- ½ tsp. salt
- 1 cup cilantro lightly packed, fresh
- ¼ cup olive oil
- ½ lemon juiced, medium
- 1 jalapeño seeded, medium
- ½ tsp. cumin
- ½ tsp. Coriander
Instructions
- Remove silverskin from the skirt steak (if your butcher did not remove it) and add all of the Cilantro-Lime Steak Marinade ingredients to a plastic bag. Marinate for at least 45 minutes in the fridge.
- To make the sauce, add all of the Cilantro Paste ingredients to a food processor and pulse until well blended.
- To cook the steak, heat a cast iron skillet to medium-high heat.
- Once hot, add steak to pan and cook on each side. You only need the cook it for about 2-3 minutes per side, depending on thickness.
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