9.
Spicy Skirt Steak
1 ½ lbs
2 tbsp
1 can
1/4 cup
Steak Marinade
2 tbsp
2 tsp
2 tsp
2
2 tsp
2 tbsp
skirt steak (trimmed of fat)
finely minced garlic
crushed tomatoes (15 ½ oz)
chopped cilantro
extra virgin olive oil
brown sugar
fresh ground pepper
jalapeños
ground cinnamon
lime juice
Allow the chicken to rest for 30 minutes in
the refrigerator. Bring a skillet to high heat
and brown the chicken breasts on each side in
batches (about 5 to 8 minutes per side). After the
meat has cooked through, remove the breasts
and cut into strips. Serve topped with salsa and
cilantro.
SERVES 4.
Mix the ingredients for the marinade together in
a large bowl. Place the skirt steak in the mixture
and allow the steak to marinate for at least 2
hours in the refrigerator (it will be more flavorful
if left overnight). Heat the olive oil in a skillet
on high heat. Carefully transfer the steak to the
skillet and brown both sides (approximately 3
minutes per side). Once the steak reaches the
desired doneness, remove the steak and add the
garlic and tomatoes to the skillet.
Allow the tomatoes and garlic to simmer on
MEDIUM
for 2 minutes. Slice the steak thinly
across the grain. Serve hot, topped with tomato
sauce and cilantro.
SERVES 4.
Recipes
(Cont.)
