Santa Maria Skirt Steak

5 from 1 vote

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.

Course Main Course

Cuisine Latin American, Mexican

Keyword beef, dairy-free, dinner, easy, egg-free, fast, Latin American, lunch, main, mexican, nut-free, protein sparing modified fast, PSMF, skirt steak, steak

Prep Time 10

Cook Time 6

Marinating 4

Total Time 4 30

Servings

Calories 355kcal

Author Jenny Ross

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