Grilled Spanish Skirt Steak with Salsa Picante

Grilled Spanish Skirt Steak with Salsa Picante

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 10 min

Ingredients

  • 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread
  • 2 medium shallots or small onions, finely chopped
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 1/4 cups beef broth
  • 2 Tbsp. small capers, rinsed and drained
  • 2 Tbsp. finely chopped fresh parsley leaves
  • 1/4 cup heavy cream or whipping cream (optional)
  • 1 lb. skirt steak, grilled to desired doneness and sliced

Directions

  1. I Can't Believe It's Not Butter!® made with Olive Oil Spread made with Olive Oil Spread in medium saucepan over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in vinegar and cook, stirring occasionally, 3 minutes. Stir in flour, salt and black pepper and cook, stirring frequently, 1 minute. Stir in broth with wire whisk. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until slightly thickened. Stir in capers and parsley, then cream; heat through. Serve with steak.

Cost per recipe*: $11.81.

Cost per serving*: $2.95.

*Based on average retail prices at national supermarkets.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 350
Calories from Fat 210
Total Fat 23 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 690 mg
Total Carbs 6 g
Dietary Fiber 0 g
Sugars 1 g
Protein 26 g
Calcium 4 %
Iron 20 %
Vitamin C 6 %
Vitamin A 20 %
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