Skirt Steak Arepas Recipe


Nutrition

Cal/Serving: 524
Daily Value: 26%
Servings: 4

Low-Sodium
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat31g47%
Saturated8g39%
Trans1g0%
Carbs35g12%
Fiber3g11%
Sugars0g0%
Protein27g54%
Cholesterol74mg25%
Sodium119mg5%
Calcium76mg8%
Magnesium66mg17%
Potassium433mg12%
Iron5mg29%
Zinc8mg51%
Phosphorus264mg38%
Vitamin A112IU2%
Vitamin C4mg7%
Thiamin (B1)1mg46%
Riboflavin (B2)1mg39%
Niacin (B3)10mg51%
Vitamin B61mg36%
Folic Acid (B9)95µg24%
Vitamin B123µg47%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K11µg13%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Julian Medina


Skirt Steak Arepas
Julian Medina

I like bold flavors that highlight the freshness of ingredients — especially when grilling, it is important to have a flavorful marinade and use the grill to sear in all of that awesome flavor. By respecting ingredients and using seasoning and flavors I am familiar with from Mexico and all over South America, I am able to create healthy dishes that are equally as beautiful as they are satisfying.

3.2
Ratings40

INGREDIENTS

For the filling:

  • 1 pound skirt steak
  • ½ cup dark beer
  • ¼ cup olive oil
  • 3 tablespoons lime juice
  • 4 garlic cloves, sliced

For the arepas:

  • 1 ½ cups masa harina
  • 1 ½ cups warm water
  • Pinch of salt
  • 1 teaspoon canola oil

DIRECTIONS

For the filling:

Marinate skirt steak overnight in beer, olive oil, lime, and garlic. Grill the following day and slice the steak. 

For the arepas:

Combine all of the ingredients to form mini corn cakes. Then grill until fully cooked. Cut arepas in half and fill with steak.

Recipe Details

Servings: 4

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