Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Karmel
Recipe by Cooking Light December 2007

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

prep:
36 mins
total:
36 mins
Yield:
4 servings (serving size: 3 ounces steak)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

177 calories; calories from fat 44%; fat 8.6g; saturated fat 3.3g; mono fat 4.4g; poly fat 0.3g; protein 22.8g; carbohydrates 0.7g; fiber 0.2g; cholesterol 50mg; iron 2.4mg; sodium 653mg; calcium 14mg.
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