Grilled Mexican Steak
|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)|
|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)|
|Sliced romaine lettuce||3 Cup (48 tbs)|
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.