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 Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 44%
  • Fat: 8.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 22.8g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 50mg
  • Iron: 2.4mg
  • Sodium: 653mg
  • Calcium: 14mg

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

  1. 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.
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