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Grilled Mexican Skirt Steak with Rainbow Carrots
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4.84 from 6 votes

Grilled Mexican Flat Iron Steak with Rainbow Carrots

This healthy Grilled Mexican Flat Iron Steak with Rainbow Carrots recipe comes together quickly and is loaded with fabulous flavor!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Grilled Mexican Flat Iron Steak with Rainbow Carrots
Servings: 4
Calories: 313kcal
Author: Chris Scheuer

Ingredients

For the steak:

  • 1 ½-1 ¼ pounds Flat Iron Steak
  • extra virgin olive oil

For the rub:

  • 1 tablespoon crushed coriander seeds
  • 2 teaspoons smoked sweet paprika
  • finely grated zest from one large lime
  • 2 teaspoons garlic salt
  • ½ teaspoon freshly ground black pepper

For the veggies:

  • 1 medium red onion halved and sliced lengthwise, ¼ inch thick
  • 6 medium rainbow or regular carrots thinly sliced on the bias
  • 6 medium cloves garlic thinly sliced
  • 1 teaspoon kosher salt more to taste
  • 4 ounces baby spinach
  • 2 tablespoons fresh lime juice plus wedges for serving
US Customary - Metric

Instructions

For the steak:

  • Line a sheet pan with foil and place steak on prepared pan.

For the rub:

  • Combine the crushed coriander, paprika, lime zest, garlic salt and pepper in a small bowl and stir to mix.
  • Brush the steak with olive oil and sprinkle with the coriander rub mixture. Press the rub into the meat with your fingers. Flip the meat over and repeat on the other side. Cover with plastic wrap and refrigerate for 30 minutes.

To grill the meat:

  • Preheat a gas or charcoal grill to high heat. Spray or oil the grill grates.
  • Remove steak from refrigerator and drizzle lightly with a bit more olive oil. Place the steak on prepared grill and grill for 7-8 minutes on the first side or until nicely browned. Flip steak and continue grilling until internal temperature reaches 130-140˚F with an instant thermometer, about 6-8 minutes more. Allow meat to rest, loosely covered, for 10 minutes before slicing, thinly across the grain.

For the veggies:

  • Heat the 2 tablespoons of oil In a large skillet over medium heat. Add the onion, carrots and garlic and salt and cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the spinach and lime juice and cook until sizzling and spinach is beginning to wilt, about 1-2 minutes. Serve with the sliced steak with warm tortillas and lime wedges and/or with rice.

Notes

See Café Tips above in post for further instruction and tips. 
Recipe adapted from Food and Wine.

Nutrition

Calories: 313kcal | Carbohydrates: 14g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 1936mg | Potassium: 947mg | Fiber: 3g | Sugar: 5g | Vitamin A: 17945IU | Vitamin C: 19.1mg | Calcium: 81mg | Iron: 4.5mg