Skirt Steak With Chipotle Spice Rub
Published January 7, 2003
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup canned chipotle peppers and sauce
Juice of 1 lime
1 ½ teaspoons toasted and ground cumin seeds
1 ½ teaspoons toasted and ground coriander seeds
1 teaspoon coarsely ground black pepper
2 pounds skirt steak
Sea salt
Nutritional analysis per serving (4 servings)
3 grams carbs; 147 milligrams cholesterol; 455 calories; 14 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 29 grams fat; 2 grams trans fat; 1 gram fiber; 591 milligrams sodium; 46 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
- Step 2
Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)
Private Notes
Comments
I used flank steak. added a large smashed garlic clove, sweet paprika and a few shakes of chili powder. medium heat. very good!
I used flank steak. added a large smashed garlic clove, sweet paprika and a few shakes of chili powder. medium heat. very good!