CHILE LIME MARINATED SKIRT STEAK
Recipe from Robin to the Rescue
Chile peppers and lime have a natural affinity and the combo is fantastic with red meat. For the best flavor, let the steak marinate for at least 15 minutes and up to 24 hours (in the refrigerator). The marinade is also perfect for chicken and shrimp.
Total Time: 41-43 minutes
Prep time: 10 minutes
Marinating time: 15 minutes
Active cooking time: 6-8 minutes
Resting time: 10 minutes
Serves 4
CHILE-LIME MARINADE
• 3 tablespoons fresh lime juice
• 1 tablespoon reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1 fresh serrano Chile pepper, seeded and minced
• 1 teaspoon ground coriander
• One 1 1/4-pound skirt or flank steak
• Salt and freshly ground black pepper to taste
• Cooking spray
Directions
1. In a blender or small food processor, combine the marinade ingredients and process until smooth. Transfer to a shallow dish or plastic bag. Season the steak all over with salt and pepper and add to the marinade. Turn to coat both sides. Let marinate for at least 15 minutes (and up to 24 hours; if marinating more than an hour, put it in the refrigerator).
2. Coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat until hot, 3 to 5 minutes. Add the steak to the hot pan and cook for 3 to 4 minutes per side for medium doneness. Remove from the heat and let rest for 10 minutes before cutting crosswise into 1/4-inch-thick slices.
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