Southwest Grilled Skirt Steak
Prep Time: 20 minutes
Cooking Time: 10 minutes
Double the recipe and use leftover steak on a southwest salad.
2 pounds skirt steak, lean, trimmed
1 tablespoon agave nectar
2 teaspoons cumin, ground
1/2 teaspoon chili powder
2 tablespoon(s) lime(s), juice
2 teaspoons garlic powder
2 teaspoons soy sauce, low sodium
1 tablespoon olive oil
Trim excess fat from steak. Cut steak into 6 pieces to make it easier to grill. In a large zip lock bag, combine all ingredients. Mix well, then add steak to the bag and marinate for 10 to 15 minutes at room temperature. Heat a grill pan over medium high heat. Place the steak on the grill pan and cook for 2-3 minutes on each side or slightly longer if more well done meat is preferred. Remove the steak from the heat and wrap it in foil. Allow the meat to rest for about 10 minutes before cutting. Slice the meat diagonally against the grain in thin strips and serve.
Per Serving About: 290 calories, 16 g fat, 6 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g dietary fiber, 150 mg sodium; WW Points Plus value 7