August 30, 2013
Marinate the skirt steak for several hours or overnight before grilling. Serve with your favorite dressing or a squeeze of fresh lime juice and a drizzle of olive oil.
Notes
* Sante Fe marinade is made with hot peppers, tequila, soy sauce, lime juice, minced garlic, and shallots
Ingredients
- 1 Pound skirt or flank steak
- 1/4 Cup Santa Fe marinade*
- 2 Cups shredded iceberg or romaine lettuce
- 1/2 medium red onion, very thinly sliced
- 1 Cup frozen yellow corn kernels, thawed
- 1 ripe avocado, pitted and diced
- 1/4 Cup thick and chunky salsa
- 6 tortillas
Directions
Place the steak and marinade in a non-metal shallow dish. Refrigerate several hours or overnight. Remove from fridge 30 to 40 minutes before cooking.
Prepare a grill. Place steak on hottest part of grill. Cook each side evenly, rotating to make grill marks until desired doneness (do not overcook). Let rest as you prepare salad.
On a large platter or individual plates, layer lettuce, red onion, corn, and avocado. Slice steak thinly on the diagonal and arrange over salad. Top with salsa and serve with warm tortillas.
Nutritional Facts
Servings4
Calories Per Serving406
Total Fat18g28%
Sugar3gN/A
Saturated5g26%
Cholesterol77mg26%
Protein29g58%
Carbs33g11%
Vitamin A114µg13%
Vitamin B121µg22%
Vitamin B61mg48%
Vitamin C7mg12%
Vitamin D0.1µgN/A
Vitamin E2mg9%
Vitamin K37µg46%
Calcium83mg8%
Fiber8g30%
Folate (food)105µgN/A
Folate equivalent (total)91µg23%
Iron3mg16%
Magnesium81mg20%
Monounsaturated9gN/A
Niacin (B3)10mg51%
Phosphorus408mg58%
Polyunsaturated2gN/A
Potassium907mg26%
Riboflavin (B2)0.2mg13.7%
Sodium199mg8%
Thiamin (B1)0.2mg12.6%
Zinc5mg36%
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