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4 from 10 votes

Beef Broth Marinated Skirt Steak with Cilantro Lime Sauce

Prep Time15 mins
Cook Time30 mins
Total Time3 hrs 45 mins
Course: Entrees
Keyword: Easy, Gluten-free, Paleo
Servings: 4 people

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

  • 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.
  • 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.
  • 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.
  • Heat cast iron skillet over medium-high heat. Add skirt steak and cook 3-5 minutes per side (3 minutes for more rare).
  • Let steak rest for 10 minutes before serving.
  • Serve skirt steak with roasted tomatoes and drizzled with cilantro lime sauce. Enjoy!