Skirt Steak with Red Onion and
Citrus Lime Mojo
1 Skirt Steak
1clove garlic
3 green onions
1/2 jalapeno/ remove seeds
1bunch cilantro, including stems/divided
3/4 cup canola oil or peanut oil
1teaspoon ground cumin
1teaspoon Mexican oregano
1 teaspoon ground mustard
1teaspoon kosher salt
1 teaspoon freshly ground black pepper
Juice and zest of 3 limes
2 large red onions, peeled and thickly sliced
Chop the cilantro and reserve 3 tablespoons for garnish. Set aside.
On a clean, wide work surface, place skirt steak down between two pieces of plastic wrap (spray the plastic wrap with non-stick spray before placing steak). Using a flat-sided meat pounder, flatten each steak until tender, paying attention to the thicker side of the steak. Set aside.
In the bowl of a food processor, combine the canola oil, the remaining cilantro, ground cumin, garlic, mustard, oregano, lime and salt and pepper. Process until the mixture is a smooth paste. Rub ½ the mixture over the steak and let marinate at room temperature for ½ hr.
TO COOK AND SERVE: Light a charcoal or gas grill, or have grill pan hot on stove top. When the grill is very hot, remove the steak from the marinade (discard the marinade), pat dry, and season with salt and pepper; cook 5 to 7 minutes on one side and 3 to 4 minutes on the other for medium rare. Remove from the grill and let rest for 5 minutes. Grill the red onions at the same time as the strip steak 6 to 7 minutes per side. |
Meanwhile, warm the reserved mojo over low heat. Slice the flank steak very thinly on the bias and serve with the reserved mojo, cilantro and grilled onions. |
Nutrition Facts per Serving Yield: Yield: Serves 4-6 | |||||||||||||||||||||||||
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