Southwestern Skirt Steak

Southwestern Skirt Steak

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From: Diabetic Living Magazine

This fajita-style steak gets its tantalizing flavor from a delightful mix of citrus, cilantro, cumin and garlic.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup orange juice
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 8 ounces beef skirt steak or flank steak


  • Prep

  • Ready In

  1. In a large resealable plastic bag set in a shallow baking dish, combine orange juice, cilantro, lime juice, cumin, salt, pepper and garlic. Trim fat from steak and discard. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Add steak to orange juice mixture. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
  2. Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. For skirt steak, allow 8 to 10 minutes. For flank steak, allow 10 to 12 minutes for medium-rare doneness (145°F) or 12 to 14 minutes for medium doneness (160°F) (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
  3. To serve, thinly slice steak across the grain.

Nutrition information

  • Serving size: 4 ounces steak
  • Per serving: 196 calories; 9 g fat(4 g sat); 0 g fiber; 2 g carbohydrates; 24 g protein; 15 mcg folate; 65 mg cholesterol; 1 g sugars; 141 IU vitamin A; 11 mg vitamin C; 15 mg calcium; 3 mg iron; 222 mg sodium; 467 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein

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