Grilled Skirt Steak with Blistered Tomatoes and Guacamole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
The best type of tomatoes? Blistered ones.
Ingredients
1 1/2 lb. skirt steak
2 tsp. cumin
1 tsp. coriander
2 garlic cloves, minced
4 tbsp. lime juice
3 tbsp. extra-virgin olive oil, divided
3 ripe avocados, diced
2 tbsp. finely chopped red onion
2 tbsp. finely chopped cilantro, plus cilantro leaves for serving
1/2 tsp. red pepper flakes
3/4 c. red grape tomatoes, halved
3/4 c. yellow grape tomatoes, halved
kosher salt
Black pepper
Instructions
Place steak in a shallow glass baking dish. In a small bowl, whisk together cumin, coriander, garlic, 2 tablespoons lime juice, and 2 tablespoons olive oil. Pour mixture over steak, turning to coat, and marinate 10 minutes.
Meanwhile, in a medium bowl, mash together avocado, onion, cilantro, red pepper flakes, and remaining 2 tablespoons lime juice until chunky. Season with salt.
In a medium bowl, mix tomatoes with remaining 1 tablespoon olive oil and season with salt and pepper.
Heat a grill pan over medium-high heat. Grill tomatoes until blistered, 4 minutes. Remove tomatoes and increase heat to high.
Add steak to grill and season with salt and pepper. Grill 3 minutes per side for medium-rare, then let sit 5 minutes.
Thinly slice steak against the grain. Top with blistered tomatoes and cilantro. Serve with guacamole.
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