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Ingredientes
- 2 x Roasted Garlic cloves (see recipe)
- 1 Tbsp. Dijon mustard
- 1/4 c. minced fresh cilantro leaves Grated zest of 1/2 lemon
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- 1 1/2 lb skirt or possibly flank steak - (to 2)
- 1 tsp kosher salt
- 1/2 tsp freshly-grnd black pepper
Direcciones
- To make the Cilantro Marinade: Place the roasted garlic, mustard, cilantro, lemon zest, balsamic vinegar, and oil in a large shallow glass or possibly ceramic bowl and mash to a paste. Place the steak in the marinade. Cover and chill at least 8 hrs or possibly overnight. turning occasionally.
- Prepare the grill or possibly preheat the broiler.
- Remove the steak from the marinade, reserving the marinade. Sprinkle both sides of the steak with the salt and pepper. Grill or possibly broil for about 5 min per side for medium-rare, basting occasionally with the reserved marinade.
- Thinly slice on the diagonal and serve.
- This recipe yields 4 servings.
- Comments: "Brooklyn porterhouse" is a term which the meat packers in the old Jewish sections of New York used for skirt steak in the early twenties.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 246 | 55% |
| Total Fat 27.41g | 34% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 754mg | 31% |
| Potassium 516mg | 15% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.25g | 1% |
| Protein 44.75g | 72% |
