Trim off as much fat as possible from both sides of skirt steak. Some of it is loosely attached and can be removed by hand. Otherwise, use a knife for places where it's firmly attached. Trim off as much silverskin as you can.
Marinate steak in olive oil, lime juice, brown stugar, crushed red pepper flakes, and garlic for 15–20 minutes.
Preheat grill. When hot, remove steak from marinade and season with salt and pepper. Place steak on grill, cover, and cook until seared, 2–3 min. Flip steak over, cover, and cook another 2–3 min. Transfer meat to a cutting board, tent with foil, and let steak rest 5–8 minutes before slicing.
1. To remove the tough silverskin, get underneath it with the knife tip and cut a "flap." Grip the flap, then shave the silverskin away from the meat.
2. Slicing Steaks:
Slicing these steaks against the grain makes them more tender. Be sure to really look at the steak before slicing to see how the grain runs. The grain on flank steak runs the long way, left to right—easy to cut against.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 194 (54%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 66.9mg||21 %|
|Sodium 89.2mg||3 %|
|Potassium 375mg||10 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.8g|
|Protein 30.5g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 357
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.