Cilantro stems shouldn’t be cast aside; they pack more flavor than cilantro leaves in many ways and are ideal in marinades. You could also stir them into chicken soup or puree for chimichurri. Skirt steak comes from the bottom rib plate of the cow, right next to the flank steak. Both cuts are great for grilling over high heat since they aren’t thick or tough; you want to achieve a good char in the short time it takes the meat to cook. Serve the steak on its own tonight, and then slice leftovers for tacos or fajitas tomorrow.
1/2 cup chopped fresh cilantro stems
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
3/4 teaspoon crushed red pepper, divided
1 pound flank or skirt steak, trimmed
1/2 teaspoon kosher salt
1/4 cup vertically sliced red onion
1/4 cup loosely packed fresh cilantro leaves
1 tablespoon sliced garlic
4 lime wedges
Est. added sugars 0g
How to Make It
Preheat grill to high (450°F to 550°F).
Place cilantro stems, juice, 1 1/2 tablespoons oil, and 1/2 teaspoon crushed red pepper in a mini food processor; process until smooth. Place cilantro mixture in a shallow dish; add steak, turning to coat. Let stand 10 minutes.
Coat grill grate with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with salt. Add steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
Place steak on a platter; sprinkle with remaining 1/4 teaspoon crushed red pepper, onion, cilantro leaves, and garlic. Drizzle with remaining 1 1/2 tablespoons oil. Serve steak with lime wedges.
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