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 | ingredients |
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3 tablespoons fresh lime juice
1 teaspoon soy sauce
2 garlic cloves, chopped
1 jalapeño chile (ribs and seeds removed for less heat, if desired), chopped
1 ½ pounds skirt steak, cut to fit skillet
1 lime, cut into wedges, for garnish (optional)
Chili-Roasted Sweet Potato Wedges
1 ½ pounds (2 to 3 medium) sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Coarse salt and ground pepper
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Lime-Marinated Skirt Steak |
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Serves 4 | Prep time: 10 minutes | Total time: 45 minutes |
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- In blender, combine lime juice, soy sauce, garlic, and jalapeño; purée until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
- Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.
Per serving: 354 calories; 22.4 grams fat; 34.5 grams protein; 1.8 grams carbohydrates; 0.2 gram fiber
Chili-Roasted Sweet Potato Wedges
Serves 4 | Prep time: 10 minutes | Total time: 30 minutes
- Preheat oven to 425°. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
- On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and ¼ teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
- Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
Per serving: 191 calories; 3.6 grams fat; 2.8 grams protein; 37.8 grams carbohydrates; 5.4 grams fiber |
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