SEARED SKIRT STEAK WITH CILANTRO PASTE

Taking into account that only about 10% of the marinade was absorbed, we come out with about 3 servings. Each serving will have 432 Calories, 32.5g Fats, 1.8g Net Carbs, and 32.3g Protein.

The Preparation

Cilantro-Lime Steak Marinade
1 lb Skirt Steak
1/4 cup Soy Sauce
1/4 cup Olive Oil
1 medium Lime, juiced
1 tsp. Minced Garlic
1 small Handful Cilantro
1/4 tsp. Red Pepper Flakes

Cilantro Paste
1 tsp. Minced Garlic
1/2 tsp. Salt
1 cup Fresh Cilantro, lightly packed
1/4 cup Olive Oil
1/2 medium Lemon, juiced
1 medium Jalapeno, seeded
1/2 tsp. Cumin
1/2 tsp. Coriander

The Execution

Remove silverskin from the skirt steak (if your butcher did not remove it) and add all of the Cilantro-Lime Steak Marinade ingredients to a plastic bag. Marinate for at least 45 minutes in the fridge.
To make the sauce, add all of the Cilantro Paste ingredients to a food processor and pulse until well blended.
To cook the steak, heat a cast iron skillet to medium-high heat.
Once hot, add steak to pan and cook on each side. You only need the cook it for about 2-3 minutes per side, depending on thickness.

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