Grilled Mexican Steak Recipe
Ingredients
| Lime | 1 Medium | |
| Low fat plain yogurt | 1/2 Cup (16 tbs) | |
| Cilantro leaves | 1/3 Cup (16 tbs), chopped | |
| Light mayonnaise | 1/4 Cup (16 tbs) | |
| 1/8 plus 3/4 teaspoon salt | ||
| Chili powder | 3 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 1 beef skirt steak or flank steak | ||
| 1 large garlic clove, cut lengthwise in half | ||
| Flour tortillas | 10 | |
| Romaine lettuce | 3 Cup (16 tbs), sliced | |
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.
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.
Chef
