Celebrate Cinco de Mayo with carne asada. This steak is delicious in tacos. Please note the steak marinates for at least 4 hours or overnight. Prepare the steak according to the recipe, and add your choice of toppings. Eating healthy doesn't mean you need to sacrifice flavor. Enjoy!
Ingredients (serves 4):
1 pound skirt steak
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh cilantro
¼ cup low-sodium soy sauce
2 limes
¼ cup olive oil
1 tablespoon Maggi’s seasoning
1 tablespoon granulated sugar
¼ teaspoon salt
Directions:
Clean and trim excess fat and tissue from skirt steak. (Note: You may need to cut it down to a size that fits your grill or cast iron skillet if it doesn’t lie flat in the pan).
Apply pressure to the limes, rolling back and forth to loosen the fibers to make it easier to squeeze out the juice. In a large bowl, juice the limes. Add the garlic, cilantro, soy sauce, oil, Maggi’s seasoning and sugar and combine.
Place the steak in the marinade; cover and let sit in the refrigerator at least 4 hours or overnight.
Remove meat from refrigerator and let sit at room temperature at least 20 minutes.
Heat a grill or cast iron skillet to high. Place the meat on the grill or skillet and cook about 2-4 minutes on each side. The meat should be medium-rare. Leave it on longer if you prefer it more well done.
Transfer meat to a cutting board. Cut the steak into 2-inch-thick pieces, then turn the steak and cut against the grain into small slices. Sprinkle with salt, and serve.
Happy cooking,
Jennifer A. Welper, Wellness Executive Chef
Author of Cook Smart, Eat Well
More than 100 recipes
Something for every meal—bright salads, zesty tacos, hearty comfort foods, savory lean meats and burgers, stir-fries, kid-friendly dishes, and desserts.
