Directions:
- Put all ingredients except the steak in a blender and blend until smooth.
- Pour the marinade over the skirt steak in a nonreactive pan.
- Break Point Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
- When ready to cook the steaks, prepare your grill for grilling.
- Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
- Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
- When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.
- The New American Steakhouse Cookbook , 2005, by David Walzog and Andrew Friedman, Broadway Books
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.42 Kcal (2585 kJ) | ||
| Calories from fat | 392.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.61g | 67% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 439.69mg | 18% | |
| Potassium | 783.65mg | 17% | |
| Total Carbs | 11.18g | 4% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 46.33g | 93% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 5.6mg | 31% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.81 Kcal (853 kJ) | ||
| Calories from fat | 129.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.39g | 67% | |
|---|---|---|---|
| Cholesterol | 48.65mg | 49% | |
| Sodium | 145.14mg | 18% | |
| Potassium | 258.68mg | 17% | |
| Total Carbs | 3.69g | 4% | |
| Sugars | 2.22g | 27% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 15.29g | 93% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 1.8mg | 31% | |
| Calcium | 14.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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