Low Fat Grilled Skirt Steak
Savor the bold flavors of this Low Fat Grilled Skirt Steak, a recipe that proves healthy eating can still be incredibly indulgent. This dish features tender skirt steak marinated in a vibrant blend of low-sodium soy sauce, balsamic vinegar, olive oil, fresh rosemary, and minced garlic, infusing each bite with rich, savory notes and a hint of herbaceous freshness. Grilled to perfection in just 10 minutes, this lean, protein-packed option is finished with a splash of zesty lemon juice for a bright and flavorful kick. Perfect for weeknight dinners or outdoor BBQ gatherings, this recipe delivers a low-fat, high-flavor alternative to traditional red meat dishes. Serve it thinly sliced against the grain for optimal tenderness and pair with your favorite grilled veggies or a crisp green salad. Keywords: low-fat steak recipe, grilled skirt steak, healthy grilling recipes, quick and easy dinners, protein-packed meals.
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 0.25 cup Soy sauce, low-sodium
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh rosemary, chopped
- 1 tablespoon Lemon juice
Instructions
Place the skirt steak in a large, resealable plastic bag.
In a small bowl, combine the low-sodium soy sauce, balsamic vinegar, olive oil, minced garlic, black pepper, and chopped rosemary.
Pour the marinade over the skirt steak in the resealable bag. Seal the bag, squeezing out excess air, and gently massage the bag to distribute the marinade evenly over the steak.
Refrigerate the steak for at least 2 hours, or up to overnight for more intense flavor.
Preheat your grill to medium-high heat (about 400 to 450 degrees Fahrenheit).
Remove the steak from the marinade and allow any excess marinade to drip off. Discard the marinade.
Place the skirt steak on the grill grates and cook for approximately 3 to 4 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for 130 degrees Fahrenheit when tested with a meat thermometer.
Remove the steak from the grill and let it rest on a cutting board for about 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain.
Squeeze fresh lemon juice over the sliced steak for a bright, fresh finish before serving.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.3 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
