January 5, 2022
Skirt Steak with Salsa Verde
I like to serve this with a Mexican-Inspired Chopped Salad. To make this even easier, use a jar of pre-made salsa verde.
Servings: 2
Calories: 482kcal
Ingredients
Steak
- 1 pound skirt steak or flank steak
- 1/4 teaspoon coriander ground
- 1/4 teaspoon cumin ground
- 1 garlic clove minced
- 1/2 tablespoon guten-free soy sauce or 2 tablespoons coconut aminos
- pinch monk fruit optional, omit if using coconut aminos
Salsa Verde
- 1/2 pound tomatillos husks removed (smaller are better as they are less bitter)
- 1 jalapeño or more to taste, tops removed and seeds and membranes removed if you want a more mild heat
- 1/8 white onion
- 1 clove garlic
- 1/4 teaspoon salt and more to taste, if desired
To Serve
- 1 roma tomato diced
- 1/2 avocado diced
- fresh cilantro
Instructions
- Prepare the sauce first. Place whole tomatillos and pepper in a small pot and cover with water and bring to a boil. Cook until the tomatillos have transformed from their bright green raw state to a dull green, about 10 minutes. Drain water off and transfer to a blender. Let sit for at least 5 minutes and drain any accumulated water. Add onion, garlic, and salt. Process until completely smooth. Set aside.
- While the sauce cooks, prepare the beef. Season on both sides with the coriander, cumin, garlic, soy, and monk fruit. 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 for 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.
- Spoon salsa verde onto serving plates, top with sliced steak and sprinkle with diced tomato and avocado. Garnish with fresh cilantro, if desired and serve.
Notes
You can also cook the steak in the oven, if you prefer. To do so, line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on the prepared sheet and broil on high for 4-5 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.
Protein:Energy Quotient [calories]: 1.2
Nutrition without avocado: Calories: 402 cal, Carbs: 10g, Fiber: 3g, Fat: 18g, Protein: 51g, Protein:Energy Quotient [calories]: 1.61
Nutrition Facts
Skirt Steak with Salsa Verde
Amount per Serving
Calories
482
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
143
mg
48
%
Sodium
699
mg
30
%
Potassium
1337
mg
38
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
52
g
104
%
Vitamin A
559
IU
11
%
Vitamin C
32
mg
39
%
Calcium
42
mg
4
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
Mexican-Inspired Chopped Salad
This salad is refreshing and full of bright and briny flavors. Crispy Romaine hearts are tossed with fresh scallions, cilantro, shredded cheese, and lime for a fast, easy, and delicious salad.
Servings: 4
Calories: 144kcal
Ingredients
- 4 cups Romaine lettuce 1 head, chopped fine
- 2 ounces cotija crumbled, or queso fresco
- 3 tablespoons avocado oil
- 4 green onions sliced thin
- 1/3 cup cilantro chopped fine
- 2 tablespoons lime juice 1 lemon, or vinegar of choice
- zest of 1/2 lime
- pinch of coriander ground optional
- salt and pepper to taste
Instructions
- Combine the Romaine, cheese, and oil in a large serving bowl and toss to coat evenly. Add the remaining ingredients and season to taste with salt and pepper. Serve immediately.
Notes
Protein:Energy Quotient [calories]: 0.13
Nutrition Facts
Mexican-Inspired Chopped Salad
Amount per Serving
Calories
144
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
13
mg
4
%
Sodium
165
mg
7
%
Potassium
174
mg
5
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
4367
IU
87
%
Vitamin C
7
mg
8
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
