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Skirt Steak and Grilled Veggies with Guacamole

A delicious and quick gluten, grain and dairy free meal. Meat needs to marinate so allow time for that. You will cook meat and vegetables simultaneously, but start with veggies since they take a little longer.

Course Main Course
Cuisine Mexican
Keyword date night, easy dinner recipe, grilling recipe
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

  • Prepare guacamole ahead. If you are making potatoes start them 40 minutes before meat. links above

For Steak:

  • 1 lb skirt steak
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 2 teaspoons onion powder
  • 1/8-1/4 teaspoon cayenne pepper (depending on how much kick you want!)
  • 1 teaspoon Sea salt
  • 1/2 teaspoon pepper

Veggies:

  • olive oil
  • 6 green onions, greens trimmed (leave three inches of greens above white onion)
  • 1 small zucchini, diced
  • 1 small bunch asparagus spears, trimmed and cut into 1 inch pieces
  • 1 cob off corn corn removed (use sharp knife to 'shave' kernels off cob, omit corn if living grain free)
  • 1/2 cup cherry tomatoes cut in half
  • Sea salt and freshly ground pepper to taste
  • Guacamole: see link above for recipe

Instructions

Steak Prep:

  1. Combine lime juice, olive oil, garlic and dried spices in a glass baking dish. Whisk.

  2. Place skirt steak in a dish, pour marinade over steak, turning to coat both sides. Place covered, in fridge for at least three hours or as long as overnight. The longer, the better!

  3. When you are ready to cook steak preheat grill to 400 degrees and prepare vegetables. Discard marinade and sprinkle steaks with sea salt and pepper to taste. Set aside while you start searing veggies.

Veggies prep:

  1. Heat a cast iron pan on high heat. When pan is hot add olive oil, coating the bottom of pan. When pan and oil are hot add onions and sear for 3 minutes, stirring occasionally.
  2. Add diced zucchini, cut asparagus and corn to pan. (This is when you want to add steaks to grill since they only take 4-6 minutes) Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat. Add cherry tomatoes and stir.

Grill instructions: Grill steaks on BBQ at 400 degrees, 3 minutes per side. Or use a grill pan (link above):

  1. Pan Instructions: heat olive oil in pan on high heat, when pan and oil are hot place steak on pan. Grill 3-4 minutes per side. Remove and slice against the grain (see more detail in blog post) Serve with grilled veggies, guacamole and my roasted Mexican potatoes if desired.