A pasilla pepper marinade adds flavor and heat to grilled Skirt Steak. The thin-sliced grilled steak or Carne Asada en Espanol can be tucked into a tortilla for taco Tuesday or any night of the week.
Season steaks with salt and pepper; set aside. Combine Herdez® Roasted Pasilla Mexican Cooking Sauce, onion, orange juice and garlic in large food-safe plastic bag. Place steaks in bag with marinade; turn steaks to coat. Close bag securely and marinate in refrigerator for 6 hours to overnight.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, covered 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove; let stand 5 minutes. Carve steaks into slices. Serve with Herdez® Casera Salsa and garnish with cilantro.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 221 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 77 mg Cholesterol; 676 mg Sodium; 4 g Total Carbohydrate; 0.7 g Dietary Fiber; 21 g Protein; 2.5 mg Iron; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 4.9 mg Zinc; 16.1 mcg Selenium; 80.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
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