September 13, 2021
Spanish Skirt Steak with Sautéed Radishes and Poblanos
Earthy, smoky, sweet, and savory beef gets topped with a creamy and rich saffron aioli. Bright and spicy sautéed radishes and peppers cut through the richness.
Servings: 2
Calories: 531kcal
Ingredients
Steak
- 1 pound skirt steak
- 1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
- 1 tablespoon monk fruit golden, omit if using coconut aminos
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 1/4 teaspoon oregano dried
- 1/8 teaspoon cinnamon ground
- pinch of cayenne
Saffron Aioli
- 2 tablespoons mayonnaise
- 1/4 small garlic clove minced
- pinch of saffron
- pinch of salt
- pinch monk fruit powdered, optional
- pinch of cayenne optional
Radishes and Poblanos
- 1/2 tablespoon avocado oil
- 1 large poblano pepper top and seeds removed, sliced thin
- 1/2 yellow onion sliced thin
- 3/4 pound radishes tops trimmed and quartered
- 3/4 small garlic clove minced
- 1 tablespoon sherry vinegar
- 1 tablespoon gluten-free soy sauce or coconut aminos
- pinch of monk fruit powdered, to taste
- 1 tablespoon parsley fresh, for garnish, optional
Instructions
- Preheat the oven’s broiler and line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on top and season with the soy sauce. Combine the remaining seasonings in a bowl and then sprinkle over the steak. Be sure to season both sides. Let sit at room temperature for 15 minutes while you prepare the vegetables. Alternatively, you can marinate the beef up to overnight.
- Add the saffron to a small bowl and add 1/2 tablespoon boiling water. Let steep for 15 minutes to bloom the flavors.
- Heat a large non-stick pan over medium high heat. Add the oil along with the onion, pepper, and radishes. Cook, stirring occasionally until the onions are soft and translucent and the radishes are tender, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the vinegar, soy, and monk fruit. Cook until all the liquid is gone and then season to taste with salt and pepper. Set aside and off heat, stir in parsley.
- Broil the steak on high for 3-4 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.
- While the steak rests, stir the bloomed saffron and garlic into the mayonnaise. Season to taste with salt, cayenne, and monk fruit.
- Serve the steaks with aioli drizzled over top and the vegetables along side.
Notes
Protein:Energy Ratio: 1.38
Nutrition without aioli: Calories: 435 cal, Carbs: 14g, Fiber: 5g, Fat: 19g, Protein: 53g, Protein:Energy Ratio: 1.66
Nutrition for steak alone without aioli or vegetables: Calories: 360 cal, Carbs: 2g, Fiber: 1g, Fat: 17g, Protein: 50g, Protein:Energy Ratio: 2.78
Nutrition without poblanos and radishes: Calories: 456 cal, Carbs: 2g, Fiber: 1g, Fat: 28g, Protein: 50g, Protein:Energy Ratio: 1.72
Nutrition for poblanos and radishes alone: Calories: 75 cal, Carbs: 12g, Fiber: 4g, Fat: 2g, Protein: 3g, Protein:Energy Ratio: 0.3
Nutrition Facts
Spanish Skirt Steak with Sautéed Radishes and Poblanos
Amount per Serving
Calories
531
% Daily Value*
Fat
30
g
46
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
11
g
Cholesterol
149
mg
50
%
Sodium
1318
mg
57
%
Potassium
1310
mg
37
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
54
g
108
%
Vitamin A
941
IU
19
%
Vitamin C
79
mg
96
%
Calcium
97
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
