Directions:
- Heat charcoal, preferably natural chunk, until grey ash appears.
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
- In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
- Seal bag, removing as much air as possible.
- Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels.
- Using a blow dryer, blow charcoal clean of ash.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
- When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices.
- Slice thinly across the grain of the meat.
- Return to foil pouch and toss with juice.
- Serve with grilled peppers and onions, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 743.02 Kcal (3111 kJ) | ||
| Calories from fat | 517.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.53g | 89% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 1478.93mg | 62% | |
| Potassium | 706.48mg | 15% | |
| Total Carbs | 11.38g | 4% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 48.4g | 97% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 5.4mg | 30% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 233.69 Kcal (978 kJ) | ||
| Calories from fat | 162.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 89% | |
|---|---|---|---|
| Cholesterol | 46.36mg | 49% | |
| Sodium | 465.15mg | 62% | |
| Potassium | 222.2mg | 15% | |
| Total Carbs | 3.58g | 4% | |
| Sugars | 2.55g | 32% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 15.22g | 97% | |
| Vitamin C | 2.6mg | 14% | |
| Iron | 1.7mg | 30% | |
| Calcium | 13.3mg | 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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