Beef Broth Marinated Skirt Steak with Cilantro Lime Sauce
This recipe starts with a generous portion of juicy skirt steak bathed in a marinade with flavours from organic beef broth, tamari and a dash of garlic. Cooked on a cast iron skillet and served with scrumptious roasted cherry tomatoes and cilantro lime sauce, you will never want a “plain” steak again.
Ingredients
Serves
4 servings- 1 1 pound pound skirt steak
- 1 1 cup cup Pacific Foods® Organic Beef Broth
- 2 2 tbsp tbsp olive oil
- 2 2 tsp tsp rice vinegar
- 3 3 tsp tsp tamari or coconut aminos
- 0.5 0.5 tsp tsp ground ginger
- 0.5 0.5 tsp tsp garlic powder
- 0.5 0.5 tsp tsp black pepper
- 0.5 0.5 tsp tsp sea salt
- 3 3 cup cup cherry tomatoes
- 2 2 tbsp tbsp olive oil
- 0.5 0.5 tsp tsp sea salt
- 0.5 0.5 tsp tsp black pepper
- 1 1 bunch bunch cilantro
- 3 3 limes juiced
- 0.25 0.25 cup cup olive oil
- 2 2 cloves cloves garlic
- 1 1 jalapeno seeded
- 0.25 0.25 cup cup plain yogurt
Organic Beef BrothInstructions
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Marinate skirt steak. Whisk together Pacific Foods® Organic Beef Broth, olive oil, vinegar, tamari or coconut aminos, ginger, garlic, pepper, and sea salt in a large bowl. Add skirt steak, cover, and refrigerate for 2-3 hours to marinate.
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Cook the tomatoes: preheat oven to 350°F and line a baking tray with parchment paper. Add tomatoes, drizzle with olive oil, and sprinkle with sea salt and pepper. Roast 25-30 minutes, or until blistered. Remove from oven.
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Prepare cilantro lime sauce. Add all ingredients to a high-speed blender and blend on high until smooth and creamy. Pour into a jar, seal, and store in the refrigerator until ready to use.
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Heat cast iron skillet over medium-high heat. Add skirt steak and cook 3-5 minutes per side (3 minutes for more rare).
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Let steak rest for 10 minutes before serving.
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Serve skirt steak with roasted tomatoes and drizzled with cilantro lime sauce. Enjoy!
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