Asian Barbecued Skirt Steak

Name: Asian Barbecued Skirt Steak
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Inside Skirt; soy sauce; barbecue sauce; peanut butter; garlic powder; green onions

Soy sauce, barbecue sauce, peanut butter and garlic powder make a tasty Asian marinade to compliment a Skirt Steak.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 beef Skirt Steak (about 1-1/2 pounds), cut into 4 to 6-inch portions
1/3 cup reduced-sodium or regular soy sauce
1/3 cup dark brown barbecue sauce
2 tablespoons creamy peanut butter
1/2 teaspoon garlic powder
8 green onions, cut crosswise in half

Preparation

Step 1

Combine soy sauce, barbecue sauce, peanut butter and garlic powder in small bowl; stir to combine thoroughly. Place beef steaks and soy sauce mixture in food-safe plastic bag; turn to coat steaks. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Step 2

Remove steaks from marinade; discard marinade. Place steaks on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. During last 3 minutes of broiling top steaks with green onions.
Step 3

Carve steaks diagonally across grain into thin slices. Serve with green onions.

Nutrition Information

353 Calories

0 %*

8g SAT FAT

0 %DV**

34g PROTEIN

0 %DV

4 mg IRON

0 %DV

7.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 353 Calories; 180 Calories from fat; 20g Total Fat (8 g Saturated Fat; 10 g Monounsaturated Fat;) 116 mg Cholesterol; 845 mg Sodium; 7 g Total Carbohydrate; 1.1 g Dietary Fiber; 34 g Protein; 4 mg Iron; 12 mg NE Niacin; 0.7 mg Vitamin B₆; 5.5 mcg Vitamin B₁₂; 7.6 mg Zinc; 24.4 mcg Selenium; 122.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.