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Grilled Mexican Steak Recipe
|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)|
Serving size: Complete recipe
Calories 1877 Calories from Fat 757
% Daily Value*
Total Fat 85 g130.9%
Saturated Fat 22.3 g111.7%
Trans Fat 0 g
Cholesterol 128 mg
Sodium 9343.5 mg389.3%
Total Carbohydrates 205 g68.5%
Dietary Fiber 29.7 g118.7%
Sugars 21.4 g
Protein 89 g177.3%
Vitamin A 549.8% Vitamin C 134.2%
Calcium 47.4% Iron 101.9%
*Based on a 2000 Calorie diet
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.