Ingredients
Scale
- 1.5 – 2 lb skirt steak
- 1 lime, juiced
- 1/4 C oil
- 1/4 chopped cilantro
- 1 Serrano chili, minced
- 3 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp ground coriander seed
- 1/2 tsp oregano
- 1/4 tsp ground cumin
- 2 tsp salt
- 3/4 tsp black pepper
Instructions
- Combine all the ingredients in a gallon sized Ziploc bag, being sure the marinade is evenly coating the skirt steak. Refrigerate overnight.
- Heat your grill to high heat for at least 10 minutes so it is really hot. Grill the steak on one side for 5 minutes, and the other side for about another 3-5 minutes. The timing will all depend on how thick your steak is. I suggest cooking it so it is still pink in the center or the meat will be too tough!
- Allow the meat to rest for 5 minutes before slicing it against the grain and then chopping those slices into smaller pieces. Put the meat in a serving bowl, pour over any of the juices on the cutting board and add a bit more salt (about 1/2 tsp) over the finished meat, then stir. Serve with warm tortillas, lime wedges, avocado and pico de gallo.
Nutrition
- Serving Size: 1/5th
- Calories: 457
- Sugar: 1g
- Sodium: 1053mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 2g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 120mg