Beef Broth Marinated Skirt Steak with Cilantro Lime Sauce

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Beef Broth Marinated Skirt Steak with Cilantro Lime Sauce

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Ingredients

  • 1 pound skirt steak
  • 1 cup Pacific Foods Organic Beef Broth Single Serve
  • 2 tbsp. olive oil
  • 2 tsp. rice vinegar
  • 3 tsp. tamari or coconut aminos
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • Roasted Cherry Tomatoes
  • 3 cups cherry tomatoes
  • 2 tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • Cilantro Lime Sauce
  • 1 bunch cilantro
  • 3 limes, juiced
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 jalapeno seeded
  • 1/4 cup plain yogurt

Instructions

  1. Marinate skirt steak. Whisk together beef broth, olive oil, vinegar, tamari or coconut aminos, ginger, garlic, pepper, and sea salt in a large bowl. Add skirt steak, cover, and refrigerate for 2-3 hours to marinate.
  2. Cook the tomatoes: preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. Add tomatoes, drizzle with olive oil, and sprinkle with sea salt and pepper. Roast 25-30 minutes, or until blistered. Remove from oven.
  3. Prepare cilantro lime sauce. Add all ingredients to a high-speed blender and blend on high until smooth and creamy. Pour into a jar, seal, and store in the refrigerator until ready to use.
  4. Heat cast iron skillet over medium-high heat. Add skirt steak and cook 3-5 minutes per side (3 minutes for more rare).
  5. Let steak rest for 10 minutes before serving.
  6. Serve skirt steak with roasted tomatoes and drizzled with cilantro lime sauce. Enjoy!

Ingredients

  • 1 pound skirt steak
  • 1 cup Pacific Foods Organic Beef Broth Single Serve
  • 2 tbsp. olive oil
  • 2 tsp. rice vinegar
  • 3 tsp. tamari or coconut aminos
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • Roasted Cherry Tomatoes
  • 3 cups cherry tomatoes
  • 2 tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • Cilantro Lime Sauce
  • 1 bunch cilantro
  • 3 limes, juiced
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 jalapeno seeded
  • 1/4 cup plain yogurt

Instructions

  1. Marinate skirt steak. Whisk together beef broth, olive oil, vinegar, tamari or coconut aminos, ginger, garlic, pepper, and sea salt in a large bowl. Add skirt steak, cover, and refrigerate for 2-3 hours to marinate.
  2. Cook the tomatoes: preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. Add tomatoes, drizzle with olive oil, and sprinkle with sea salt and pepper. Roast 25-30 minutes, or until blistered. Remove from oven.
  3. Prepare cilantro lime sauce. Add all ingredients to a high-speed blender and blend on high until smooth and creamy. Pour into a jar, seal, and store in the refrigerator until ready to use.
  4. Heat cast iron skillet over medium-high heat. Add skirt steak and cook 3-5 minutes per side (3 minutes for more rare).
  5. Let steak rest for 10 minutes before serving.
  6. Serve skirt steak with roasted tomatoes and drizzled with cilantro lime sauce. Enjoy!