Grilled Adobo-Marinated Skirt Steak Recipe


Nutrition

Cal/Serving: 476
Daily Value: 24%
Servings: 4

Low-Carb
Sugar-Conscious, Low-Sugar, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat33g50%
Saturated12g58%
Trans2g0%
Carbs0g0%
Fiber0g1%
Protein46g91%
Cholesterol147mg49%
Sodium730mg30%
Calcium15mg1%
Magnesium47mg12%
Potassium596mg17%
Iron4mg22%
Zinc14mg90%
Phosphorus329mg47%
Vitamin A342IU7%
Vitamin C0mg0%
Thiamin (B1)0mg8%
Riboflavin (B2)1mg38%
Niacin (B3)12mg58%
Vitamin B61mg49%
Folic Acid (B9)8µg2%
Vitamin B126µg93%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K6µg7%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Grilled Adobo Marinated Skirt Steak
Romulo Yanes

This heavenly steak is the kind of treat you’d get in tacos at the little stands in Mexican markets, tucked into warm tortillas and topped with spicy salsa. I love the beefy flavor, the chew, and the low price of skirt steak, but you can use any type of steak you’d like. If it’s a thick cut, just sear it in a hot pan, then finish it in an oven preheated to 350 degrees.

Click here to see Spicy BBQ Recipes. 

3.22222
Ratings18

INGREDIENTS

  • 2 pounds skirt steak, cut into four 8- to 9-inch pieces
  • 1 teaspoon fine salt, or 2 teaspoons kosher salt
  • ½ cup Pasilla-Guajillo Adobo
  • About 1 tablespoon mild olive oil or vegetable oil

DIRECTIONS

Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1-2 hours.

Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3-5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

Serve it with corn tortillas, salsa, rice, beans, or any other side dish you like. Or turn it into tacos.

This dish is best served right away.

Recipe Details

Total time: 2.5 hours, includes making the adobo

 

Adapted from "Truly Mexican: Essential and Recipes and Techniques for Authentic Mexican Cooking" by Roberto Santibañez (Wiley, 2011)

Servings: 4

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