Recipe courtesy of Amy Pottinger
Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 1 hr
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1059
- Total Fat
- 92 g
- Saturated Fat
- 14 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 7 g
- Sugar
- 22 g
- Protein
- 23 g
- Cholesterol
- 76 mg
- Sodium
- 2930 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 1 hr
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1059
- Total Fat
- 92 g
- Saturated Fat
- 14 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 7 g
- Sugar
- 22 g
- Protein
- 23 g
- Cholesterol
- 76 mg
- Sodium
- 2930 mg
Ingredients
Marinated Skirt Steak:
Pomegranate Pico:
Poblano Crema:
Serving:
Directions
- For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
- For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
- For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
- Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
- For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
- Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
- To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.
