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Adobe Skirt Steak with Rice, Carrots, Broccolini, Grilled Asparagus, Blueberries and Applesauce

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A complete fresh and healthy dinner with this chipotle marinated skirt steak that is grilled with fresh asparagus, and served with fresh steamed rice, carrot and broccolini and blueberry applesauce.

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 1 (24-ounce) skirt steak
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 2 tablespoon apple cider vinegar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons lime juice
  • 1 (6-ounce) can chipotle chile peppers, in adobe sauce
  • 1 bunch organic asparagus
  • Organic olive oil cooking spray
  • 1 (1-pound) bag organic peeled carrots
  • 1 carton organic free range chicken broth
  • 1 bunch broccolini
  • 24 ounces cooked rice
  • 2 cups applesauce
  • 1 pint blueberries

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Gather all ingredients for the marinade, black pepper, cumin, apple cider vinegar, brown sugar, salt, garlic powder, lime juice and chipotle peppers. Puree in a food processor.

Place skirt steak in a plastic bag. It’s okay if it is still frozen.

Add pepper sauce to skirt steak in bag. Marinate. This can be done the night before. The steak can defrost while marinating.

Place rice in rice cooker about an hour before serving dinner.

Preheat the grill. Place skirt steak on grill and cook for about 10 to 15 minutes, flipping once. If a grill is not available, pan fry skirt steak instead. With 3 minutes left, spray asparagus with olive oil cooking spray. Cook asparagus on grill.

Put carrots and chicken broth in a sauce pan. Boil for 12 minutes. Add chopped broccolini and boil for another 3 minute. Drain.

Add blueberries to applesauce.

Serve steak with rice, carrots & broccolini, grilled asparagus and blueberry applesauce.

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