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Grilled Mexican Steak

Western.Chefs's picture
Ingredients
  Lime 1 Medium
  Low fat plain yogurt 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro leaves 1⁄3 Cup (5.33 tbs)
  Light mayonnaise 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Chili powder 3 Tablespoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Beef skirt steak/Flank steak 1
  Garlic 1 Clove (5 gm), cut lengthwise in half (Use Large Cloves)
  Flour tortillas 10
  Sliced romaine lettuce 3 Cup (48 tbs)
Directions

Grate 1/4 teaspoon peel and squeeze 1 teaspoon juice from lime.
In small bowl, mix lime peel and juice, yogurt, cilantro, mayonnaise, and 1/8 teaspoon salt until blended.
Cover and refrigerate if not serving right away.
In cup, mix chili powder, coriander, cumin, and 3/4 teaspoon salt.
Rub steak on both sides with cut side of garlic clove.
Then rub with chili powder mixture.
Place steak on grill over medium heat.
Grill steak 5 minutes.
Turn steak over and grill 5 to 10 minutes longer, depending on thickness of steak, for medium or until of desired doneness.
Transfer steak to cutting board; let stand 5 minutes to allow juices to set for easier slicing.
Meanwhile, wrap tortillas in foil.
Heat tortillas at edge of grill over low heat until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Everyday

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