Garlic-Lime Skirt Steak with Charred Sweet Peppers & Grilled Tomato-Pepper Chutney

Garlic-Lime Skirt Steak with Charred Sweet Peppers & Grilled Tomato-Pepper Chutney

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From: Diabetic Living Magazine

Your grill does some heavy lifting in this steak recipe, and that means less to clean up in the kitchen afterwards. The grilled, garlic-lime marinated steak pairs nicely with the homemade grilled tomato and pepper chutney. You may want to double the chutney recipe—it's great to have on hand to serve with other meals.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Grilled Tomato-Pepper Chutney
  • 1 large yellow sweet pepper
  • 2 medium tomatoes
  • ½ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon honey
  • Garlic-Lime Skirt Steak with Charred Sweet Peppers
  • 2 pounds beef skirt or flank steak, cut ½ to ¾ inch thick
  • 2 tablespoons lime juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic (12 cloves)
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ cup finely snipped fresh cilantro
  • 8 to 10 miniature sweet peppers

Preparation

  • Prep

  • Ready In

  1. Prepare chutney: Using a charcoal or gas grill, grill yellow sweet pepper on the rack of a covered grill directly over medium heat about 20 minutes or until skin is charred and pepper is tender, turning often to evenly char the skin. Remove from grill and wrap in foil. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen the edges of the skin from the pepper. Gently and slowly pull off the skin in strips. Chop pepper; set aside. Seed and chop tomatoes. In a 9-inch round disposable foil pan combine tomatoes, chopped onion, salt and crushed red pepper. Cover tightly with foil. Place pan on the grill rack directly over medium heat; cover and grill 20 minutes. Remove foil. Stir in the chopped sweet pepper, cilantro and honey. Grill, uncovered, about 5 minutes more or until most of the liquid has evaporated. Transfer to a serving bowl, and cool to room temperature. Store in refrigerator.
  2. Prepare steak: Trim fat from steak. Place steak in a large resealable plastic bag set in a shallow dish. In a small bowl, whisk together lime juice, vinegar, garlic, oil, salt and black pepper. Stir in cilantro. Pour over steak in bag; seal bag. Turn to coat. Marinate in the refrigerator 2 to 24 hours, turning bag occasionally. Drain steak, discarding marinade. Allow steak to stand at room temperature 30 minutes.
  3. Remove chutney from refrigerator, and bring to room temperature while steak is cooking. For a charcoal or gas grill, grill steak on the rack of a covered grill directly over medium-high heat 10 to 12 minutes or until internal temperature reaches 145°F for medium rare, turning once halfway through grilling time. Let steak stand 5 minutes covered with foil; thinly slice.
  4. Prepare charred peppers: While steak stands, grill the sweet peppers on the grill rack directly over medium heat about 5 minutes or until lightly charred, turning frequently. Serve sliced steak with the peppers and chutney.

Nutrition information

  • Serving size: 3 ounces steak, 3 tablespoons chutney and 1 miniature pepper
  • Per serving: 245 calories; 11 g fat(4 g sat); 2 g fiber; 10 g carbohydrates; 25 g protein; 38 mcg folate; 74 mg cholesterol; 6 g sugars; 1,394 IU vitamin A; 105 mg vitamin C; 27 mg calcium; 3 mg iron; 473 mg sodium; 664 mg potassium
  • Nutrition Bonus: Vitamin C (175% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 vegetable, 1 fat

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