- 2 pounds skirt steak
- 1/4 cup cilantro leaves roughly chopped
- 10 cherry tomatoes washed and halved
- For marinade:
- 2 green onions finely chopped
- 1 large chipotle pepper in adobo sauce minced
- 2 tablespoons olive oil
- 1-2 tablespoons adobo sauce (depending on preference)
- juice and zest of two limes
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 2 teaspoons cumin powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Chop green onions and separate green from white portions. Place the white portions in a bowl and combine with remaining marinade ingredients.
Place skirt steak in a resealable plastic bag. Use two if necessary. Pour mixture over meat making sure that all surfaces are well coated. Seal bag and place into refrigerator for 2-6 hours. For thicker flat steaks, marinate for 4-12 hours.
Preheat grill for medium high heat.
Remove steaks from bag and place onto the grill. Cook 5-6 minutes per side based on thickness or desired doneness of meat. If grilling flank steak or flat-iron, cook for 8-10 minutes per side.
Once cooked, remove from heat and place onto a large clean cutting board. Cut into thin slices and top with green parts of onion, chopped cherry tomatoes, and cilantro leaves. Serve immediately.
Calories: 439kcal | Carbohydrates: 5g | Protein: 50g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2124mg | Potassium: 850mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 5mg