Jalapeño Lime Skirt Steak
Juicy, tender grilled Jalapeño Lime Skirt Steak bursting with fresh, bold flavor. This skirt steak is made using US Wellness Meats skirt steak and marinated in jalapeño, cilantro, garlic, cumin, olive oil, salt, and pepper, along with Citreve freeze-dried limes and a bit of water to create a fresh lime flavor in the marinade. Grilled to perfection, this bright, zesty steak is perfect for tacos, salads, rice bowls, or sliced and served with grilled vegetables. You can find the skirt steak and many of the ingredients on the FoodSocial Market — use discount code DEBBIE to save on the ingredients used in this recipe.
PREP TIME
45 minutes
COOK TIME
15 minutes
INGREDIENTS
10
Serves: 6
Ingredients
- 1 lb1 lb1 lb Skirt Steak - US Wellness Meats
- 222 Freeze-Dried Lime Slices, tasting size - CITREVE
- 111 Jalapeño Pepper, sliced
- 0.25 cup0.25 cup0.25 cup ARGILOS II GREEN Extra Virgin Olive Oil (500ml) - Argilos
- 0.25 cup0.25 cup0.25 cup Water
- 0.75 tsp0.75 tsp0.75 tsp Organic Cumin - Primal Palate
- 0.75 tsp0.75 tsp0.75 tsp Cilantro, Dried
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl, combine the jalapeño, freeze dried lime slices, extra virgin olive oil, water, garlic powder, dried cilantro, salt, pepper, and cumin. Stir well to combine.
- Place the skirt steak in a resealable bag or shallow dish and pour in enough marinade to thoroughly coat the steak. Reserve any extra marinade for other uses if desired.
- Marinate the steak for at least 30 minutes at room temperature, or refrigerate and marinate overnight, turning the steak once or twice to ensure even flavor.
- If the steak has been refrigerated, let it sit at room temperature for about 30 minutes before cooking.
- Preheat a grill or grill pan to high heat.
- Remove steak from marinade (discard any remaining marinade) and sear on the hot grill for 3 to 4 minutes per side, until the steak reaches an internal temperature of 130 degrees F. Let rest for 5 minutes before slicing the steak against the grain into thin strips. Serve with salad, potatoes or rice. Or make tacos!
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About This Recipe
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Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 214 |
| Fat: | 18 g |
| Carbohydrates: | 0 g |
| Protein: | 12 g |
| Cholesterol: | 31 g |
| Sodium: | 467 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Jalapeño Lime Skirt Steak”
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NEED!
Steak and spice! I’m in!