Beef Broth Marinated Skirt Steak with Cilantro Lime Sauce

Ingredients

• 1 pound skirt steak
• 1 cup Pacific Foods® Organic Beef Broth
• 2 tbsp olive oil
• 2 tsp rice vinegar
• 3 tsp tamari or coconut aminos
• ½ tsp ground ginger
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp sea salt

Roasted Cherry Tomatoes

• 3 cup cherry tomatoes
• 2 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper

Cilantro Lime Sauce

• 1 bunch cilantro
• 3 limes juiced
• ¼ cup olive oil
• 2 cloves garlic
• 1 jalapeno seeded
• ¼ cup plain yogurt

Instructions

1. Marinate skirt steak. Whisk together Pacific Foods® Organic Beef Broth, olive oil, vinegar, tamari or coconut aminos, ginger, garlic, pepper, and sea salt in a large bowl. Add skirt steak, cover, and refrigerate for 2-3 hours to marinate.

2. Cook the tomatoes: preheat oven to 350°F and line a baking tray with parchment paper. Add tomatoes, drizzle with olive oil, and sprinkle with sea salt and pepper. Roast 25-30 minutes, or until blistered. Remove from oven.

3. Prepare cilantro lime sauce. Add all ingredients to a high-speed blender and blend on high until smooth and creamy. Pour into a jar, seal, and store in the refrigerator until ready to use.

4. Heat cast iron skillet over medium-high heat. Add skirt steak and cook 3-5 minutes per side (3 minutes for more rare).

5. Let steak rest for 10 minutes before serving.

6. Serve skirt steak with roasted tomatoes and drizzled with cilantro lime sauce. Enjoy!