Lime Seared Skirt Steak with Avo Pico

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“Learn this preparation and make it often.” – Paleo Nick

It doesn’t get much simpler than this. A hot pan, meat, salt and fresh fruit and veggies. Add a Zephyr hood and some stylin’ grill marks and your golden!

Here is some wisdom for today from the author of Don Quixote:

“Life is like a coin. You can spend it any way you wish, but you can only spend it once.” – Miguel de Cervantes

I hope that you spend your life wisely and I hope that you “Keep It Paleo!”

Your Pal,

Paleo Nick

Lime Seared Skirt Steak with Avocado Pico

Ingredient List:

  • 12 oz. skirt steak
  • Kosher salt, to taste
  • Olive oil spray, as needed
  • 2 limes, rolled and halved
  • 2 large tomatoes, fleshed out and small diced
  • ¼ bunch fresh cilantro, chiffonade
  • ¼ red onion, small diced
  • 2 cloves garlic, smashed into a paste
  • ½ jalapeño, minced with seeds and membranes included for extra spice
  • 2 avocadoes, small diced
  • Juice of 3 limes
  • Kosher salt and freshly ground black pepper, to taste

Preparation Instructions:

  1. Heat a grill or grill pan over high heat.
  2. Season one side of skirt steak with Kosher salt and spray with olive oil spray.
  3. Place seasoned side down on the grill pan and cook for 1 minute, then squeeze one half of lime juice on upper side of steak and cook for one minute longer.
  4. Rotate steak 90° to achieve a nice, diamond shaped grill mark. Squeeze another half of lime over top side, then season with salt and cook for 1 minute longer.
  5. Turn steak and admire your awesome grill marks (as seen below). Repeat above process with remaining lime halves while rotating steak once more. Then, remove steak to from grill pan and allow to rest.
  6. Prepare avocado pico by combining all remaining ingredients in a mixing bowl. Mix well and season with Kosher salt and pepper to your liking.
  7. Once steak has rested for five minutes, slice across the grain on a bias as shown in the video.
  8. Fan steak out on a serving plate and top with avocado pico.
  9. Enjoy, share with your friends, and…

“Keep It Paleo!”

Zone Breakdown:

Proteins: (10)

12 oz. skirt steak cooks down to about 10oz.  With steak equaling 1 oz per block, that gives us 10 blocks total.

Carbohydrates: (4)

Our first two limes are being used as seasoning so we won’t count them in our carb totals.  We will however count all the ingredients that make up the pico.  We start with 2 large tomatoes.  We get 2 blocks from the tomatoes as we know that 1 cup equals 1 block.  Additionally we get about 1/3 of a cup of lime juice from the 3 limes so we will count that as an additional block.  Finally, we will get one additionally block from the combination of the red onion, garlic and jalapeño to bring the carb total up to 4.

Fats: (16)

Our fats are coming from our avocados.  Generally we get about 8 tablespoons from one avocado so we will get about 16 tablespoons from two.  We know that 1 tablespoon equals one block so therefore we have 16 blocks from the avocado.

Balancing Act:

We have a little more on the fat side but basically a 2-1 protein to carb ratio.  The carbs and fats are mixed together, so if we broke the pico into 4 portions, we would get 4 fat blocks and 1 carb block per portion.

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