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5 from 1 vote

Cocoa Rubbed Skirt Steak

Rich and earthy flavors with sweet notes and just a bit of heat elevate this easy skirt steak. This rub also works well on pork and chicken.
Course Main Course
Cuisine American
Keyword american, beef, dairy-free, dinner, easy, egg-free, lunch, main, nut-free, protein sparing modified fast, PSMF, skirt steak, steak
Prep Time 10 minutes
Cook Time 6 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 2
Calories 395kcal
Author Jenny Ross

Ingredients

  • 2 tablespoons monk fruit golden or 2 tablespoons coconut aminos
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons chili powder omit for nightshade-free and add 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper fresh ground
  • pinch of cayenne pepper optional, omit for nightshade-free
  • 1 pound skirt steak
  • 1/2 tablespoon avocado oil

Instructions

  • Combine all seasoning ingredients in a small bowl and stir to combine. If using coconut aminos, omit from the spice mix and rub it directly onto the steak. Sprinkle the combined spice mix over the steak and let sit for 30 minutes at room temperature (or refrigerate overnight).
  • 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.

Nutrition

Calories: 395kcal | Carbohydrates: 4g | Protein: 50g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1347mg | Potassium: 751mg | Fiber: 1g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 5mg