Santa Maria Skirt Steak
Simple but flavorful, this steak preparation can be applied to any cut of beef you like. Skirt steak, flank steak, or tri-trip roast are my favorites here. I like to serve this with a bit of homemade Pico de Gallo or even store-bought salsa and a bright salad for a full meal.
Servings: 5
Calories: 355kcal
Ingredients
- 2 1/2 pound skirt steak flank steak, or beef tri-tip roast
- 1/8 teaspoon liquid smoke optional, if you want a smoky taste
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
Instructions
- Rub the beef with liquid smoke, if using. Combine remaining seasonings in a small bowl and sprinkle evenly all over the meat, ensuring that it is evenly coated. Refrigerate overnight or at least 4 hours.
- Heat a large cast iron pan over medium-medium high. When hot, add a bit of avocado oil and when the oil is hot, add the skirt steak, pressing to ensure good contact with the pan for the best sear. Cook fro about 3 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 10 minutes before slicing against the grain for the most tender result.
Notes
For a tri-tip, grill or roast in the oven.
Nutrition: Calories: 355 cal, Carbs: 1g, Fiber; 1g, Fat: 17g, Protein: 49g
Nutrition using flank steak: Calories: 318 cal, Carbs: 2g, Fiber; 1g, Fat: 11g, Protein: 49g
Nutrition using tri-tip roast: Calories: 364 cal, Carbs: 2g, Fiber; 1g, Fat: 18g, Protein: 47g
Nutrition using ribeye: Calories: 479 cal, Carbs: 2g, Fiber; 1g, Fat: 32g, Protein: 46g
Nutrition Facts
Santa Maria Skirt Steak
Amount per Serving
Calories
355
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
143
mg
48
%
Sodium
1082
mg
47
%
Potassium
696
mg
20
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
49
g
98
%
Vitamin A
238
IU
5
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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