Citrus-Rubbed Skirt Steak

Randy Mayor; Melanie J. Clarke
Flavorful skirt steak is a favorite cut in Mexican cuisine. Because of its oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.

Yield:

4 servings (serving size: 3 ounces steak)

Recipe from

Recipe Time

Prep: 36 Minutes

Nutritional Information

Calories 177
Caloriesfromfat 44 %
Fat 8.6 g
Satfat 3.3 g
Monofat 4.4 g
Polyfat 0.3 g
Protein 22.8 g
Carbohydrate 0.7 g
Fiber 0.2 g
Cholesterol 50 mg
Iron 2.4 mg
Sodium 653 mg
Calcium 14 mg

Ingredients

2 teaspoons grated lemon rind
2 teaspoons grated orange rind
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) skirt steak, trimmed
Cooking spray

Preparation

Combine first 5 ingredients in a bowl, stirring well. Lightly coat steak with cooking spray. Rub rind mixture evenly over steak. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand for 5 minutes; cut steak diagonally across grain into thin slices.

Note:

Elizabeth Karmel,

December 2007