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Marinated Spicy Skirt Steak
Mix the ingredients for the marinade together in a large bowl. Place the skirt steak in
the mixture and allow the steak to marinate for at least 2 hours in the refrigerator. (It will
be more avorful if left overnight). Heat the olive oil in a cast iron skillet on high heat.
Carefully transfer the steak to the skillet and brown both sides (approximately 3 minutes
per side). Once the steak reaches the desired doneness, remove the steak and add the
garlic and tomatoes to the skillet. Allow the tomatoes and garlic to simmer on medium
for 2 minutes. Slice the steak thinly across the grain. Serve hot, topped with tomato
sauce and cilantro.
1½ pounds skirt steak (trimmed of fat)
2 tablespoons nely minced garlic
1 can crushed tomatoes (15½ oz.)
¼ cup chopped cilantro
Steak Marinade:
2 tablespoons extra virgin olive oil
2 teaspoons brown sugar
2 teaspoons fresh ground pepper
2 jalapeños
2 teaspoons ground cinnamon
2 tablespoons lime juice
Ingredients
RECIPES
For additional recipes, or even to submit your own, visit our website at www.AromaCo.com!
Pat chicken dry and marinate with lemon juice, ginger, garlic and chili powder. Bring a
cast iron skillet to medium heat. Cook chicken for 15 minutes per side or until cooked.
Slice the chicken into strips and serve with salsa, freshly chopped cilantro and steamed
corn.
Santa Fe Chicken with Salsa
4 skinless, boneless chicken breasts
½ teaspoon red chili powder and salt
1 tablespoon cumin
2 tablespoons lemon juice
½ tablespoon grated fresh ginger
½ jar medium-spicy salsa
Ingredients