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15
Marinated Spicy Skirt Steak
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 cast iron 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.
1½ pounds
skirt steak (trimmed of fat)
2 tablespoons
finely minced garlic
1 can
crushed tomatoes (15½ oz.)
¼ cup
chopped cilantro
Steak Marinade:
2 tablespoons
extra virgin olive oil
2 teaspoons
brown sugar
2 teaspoons
fresh ground pepper
2
jalapeños
2 teaspoons
ground cinnamon
2 tablespoons
lime juice
Ingredients
RECIPES
For additional recipes, or even to submit your own, visit our website at
www.AromaCo.com
!
Pat chicken dry and marinate with lemon juice, ginger, garlic and chili powder. Bring a
cast iron skillet to medium heat. Cook chicken for 15 minutes per side or until cooked.
Slice the chicken into strips and serve with salsa, freshly chopped cilantro and steamed
corn.
Santa Fe Chicken with Salsa
4
skinless, boneless chicken breasts
½ teaspoon
red chili powder and salt
1 tablespoon
cumin
2 tablespoons
lemon juice
½ tablespoon
grated fresh ginger
½ jar
medium-spicy salsa
Ingredients