Tapas-Spanish-Style Skirt Steak |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tablespoon frozen, thawed orange juice concentrate | 1-1/2 to 2 teaspoons paprika | 1 clove garlic, minced |
| 1 teaspoon olive oil | seasoned salt and pepper to taste | 1 (1-pound) piece thinly sliced ranchera or skirt steak, fat trimmed off |
| 4 tomato halves, seeded and grilled, then sprinkled with salt and pepper | 1/2 hot house cucumber, cut into very thin diagonal slices | |
| 1 | In a small bowl, combine orange juice concentrate, paprika, garlic, oil and salt and pepper. Mix well (mixture will be thick). Rub on both sides of skirt steak and marinate 1 to 4 hours in refrigerator. |
| 2 | Grill or pan grill over high heat two to three minutes on each side or until cooked to desired doneness. Cut beef in half lengthwise and serve each half on a plate with two tomato halves and overlapping cucumber slices. |