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Grilled Skirt Steak with Almond Sauce


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Grilled Skirt Steak with Almond Sauce


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Grilled Skirt Steak with Almond Sauce

Skirt Steak is a salty cut, so it really doesn't need any more salt, but the cumin and pepper give it a nice flavoring. The Skirt Steak from Grow And Behold comes very thin so the cooking time is fast and you want it to be pink in the center.


  • Prep Time : 15 min
  • Cook Time : 6 min
  • Ready Time : 21 min


4 Servings


  • 1 ounce ancho chiles
  • boiling water
  • 2 large garlic cloves
  • 1/4 cup toasted almonds
  • 2 tablespoons almond butter
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil plus more for the pan
  • cumin and freshly ground black pepper
  • 2 pounds Grow & Behold skirt steak


In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes.  Drain the chiles and take off the stems and seeds and coarsely chop.  In a food processor, pulse the chiles and garlic a few times.  Add the toasted almonds, almond butter, vinegar and 1/4 cup warm water.  Process until it is a coarse paste, stream in olive oil and add more hot water until desired consistency.

Preheat the broiler or a grill.  Sprinkle steaks generously with cumin and black pepper.  Grill or broil for about 3 minutes per side.  Let the steak rest and then thin slice across the grain serve with sauce.

Use any leftover sauce as a dip for veggies, chicken or whatever you like.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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