Yucatan spiced skirt steak
Lime, garlic and chilies are ingredients synonymous with Mexico. Combined, these ingredients yield a dish that sizzles with earthy goodness.
210 cal Serves 8
Prep time 12h 0m
Cook time 0h 15m
Total time 12h 15m
Step 1In dry skillet, toast cumin and coriander seeds over medium heat, until aromatic, about 1 minute. Place in electric grinder, or use a mortar and pestle, and coarsely grind. In same skillet, add thyme leaves and toast for about 2 minutes, then add to grinder and process to combine.
Step 2In food processor, place chopped tomatoes and process until finely chopped. Transfer to mixing bowl and add spice mixture, garlic, jalapeño, oregano, lime juice, brown sugar and canola oil. Mix well.
Step 3Add steak to the mix and turn to coat well. Cover tightly and refrigerate to marinate at least 12 hours, up to 24 hours. Alternatively, marinate in large, heavy resealable bag and refrigerate.
Step 4Heat barbecue to high. When hot, remove steak from marinade, scraping off excess. In saucepan, place marinade and bring to boil for 2 minutes or until reduced and thickened.
Step 5Season steak with black pepper. Grill on barbecue for about 3 to 4 minutes on each side to desired doneness. Remove to warmed plate, cover with heated marinade, then cover with foil and allow to sit for 10 minutes. Slice finely across the grain of the steak and serve.
Tip 1This recipe calls for the milder jalapeño chile pepper, but use the habañero chile pepper from the Yucatan if you’d like a spicier marinade. You can also substitute half the amount of ground cumin 1/2 tsp (2 mL) or coriander 1/4 tsp (1 mL) for their seeds.
Tip 2Skirt steak is the cut of beef mainly used in fajitas and renowned for its flavour but flank steak may be substituted instead.
Per serving (1 of 8)
- 27 g
- 380 mg
- 416 mg
- Total fat
- 9 g
- Saturated fat
- 2 g
- 60 mg
- 6 g
- 1 g
- 3 g
- Added sugars
- 2 g
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