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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Citrus-Rubbed Skirt Steak

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.

Cooking Light DECEMBER 2007

  • Yield: 4 servings (serving size: 3 ounces steak)
  • Prep time: 36 Minutes

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.

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
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Citrus-Rubbed Skirt Steak Recipe

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