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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.