Seared Skirt Steak with Cilantro Paste

Hope you’re all enjoying your Memorial Day Weekend! Let’s fire up the grill (or…the stove) and cook a beautiful steak for dinner tonight! Not just any steak…skirt steak. One of my favorite cuts! If cooked right, this will turn out to be a tender and succulent slab of meat that not many can resist.

Feel free to head over to the Flaxseed Tortilla page to grab the recipe for those. Can anyone say fajitas for dinner tonight? You can easily serve these with a side of Vegetable Medley too, to give a vibrant color and flavor to contrast with the dish.

When I calculated the macros for this, I had weighed my marinade before and after the steak was sitting in it. I marinated the steak for about 3 hours, which lead to about 10% absorption of liquids. So, I took 10% of all of the macros for the marinade and used that in the calculation. Depending on how long you marinade, the size of the meat, and if you use any extra marinade to make a sauce – your macros for it will also change. You will have to calculate them accordingly.

Yields 3 Servings of Seared Skirt Steak with Cilantro Paste

The Preparation

Cilantro-Lime Steak Marinade

• 1 pound skirt steak
• ¼ cup soy sauce
• ¼ cup olive oil
• 1 medium lime, juiced
• 1 teaspoon minced garlic
• 1 small handful cilantro
• ¼ teaspoon red pepper flakes

Cilantro Paste

• 1 teaspoon minced garlic
• ½ teaspoon salt
• 1 cup lightly packed fresh cilantro
• ¼ cup olive oil
• ½ medium lemon, juiced
• 1 medium jalapeno, seeded
• ½ teaspoon cumin
• ½ teaspoon coriander

The Execution

1. Remove the excess silverskin from the skirt steak if your butcher left any on. In a ziploc bag, combine 1 lb Skirt Steak, 1/4 cup Soy Sauce, 1/4 cup Olive Oil, juice of 1 medium Lime, 1 tsp. Minced Garlic, 1 small Handful Cilantro, and 1/4 tsp. Red Pepper Flakes. Let this marinate for at least 45 minutes in the fridge.

2. To make the sauce, add 1 tsp. Garlic Clove, 1/2 tsp. Salt, 1 cup lightly packed Fresh Cilantro, 1/4 cup Olive Oil, juice of 1/2 medium Lemon, 1 medium Jalapeno (de-seeded), 1/2 tsp. Cumin, and 1/2 tsp. Coriander to a food processor.

3. Pulse the ingredients until well combined and texture is how you want it.

4. Heat a cast iron skillet to medium-high heat. Once hot, add steak to the pan and allow to cook about 2-3 minutes per side (depending on thickness). You just want to kiss the steak with the heat, otherwise it will become tough.

5. Flip the steak and cook again for another 2 minutes or so.

6. Serve with cilantro paste spooned over the top!

Taking into account that only about 10% of the marinade was absorbed, we come out with about 3 servings. Each serving will have 432 Calories, 32.5g Fats, 1.8g Net Carbs, and 32.3g Protein.

Seared Skirt Steak with Cilantro Paste

Taking into account that only about 10% of the marinade was absorbed, we come out with about 3 servings. Each serving will have 432 Calories, 32.5g Fats, 1.8g Net Carbs, and 32.3g Protein.

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Ingredients

  

Cilantro-Lime Steak Marinade

• 1 lb Skirt Steak
• ¼ cup Soy Sauce
• ¼ cup Olive Oil
• 1 medium Lime juiced
• 1 tsp. Minced Garlic
• 1 small Handful Cilantro
• ¼ tsp. Red Pepper Flakes

Cilantro Paste

• 1 tsp. Minced Garlic
• ½ tsp. Salt
• 1 cup Fresh Cilantro lightly packed
• ¼ cup Olive Oil
• ½ medium Lemon juiced
• 1 medium Jalapeno seeded
• ½ tsp. Cumin
• ½ tsp. Coriander

Instructions

 

• Remove silverskin from the skirt steak (if your butcher did not remove it) and add all of the Cilantro-Lime Steak Marinade ingredients to a plastic bag. Marinate for at least 45 minutes in the fridge.
• To make the sauce, add all of the Cilantro Paste ingredients to a food processor and pulse until well blended.
• To cook the steak, heat a cast iron skillet to medium-high heat.
• Once hot, add steak to pan and cook on each side. You only need the cook it for about 2-3 minutes per side, depending on thickness.