This is a satisfying paleo steak recipe which boasts an incredible flavor. We are using skirt steak here, and marinating it in a tasty lime, chili and paprika mixture to infuse it with a south of the border flavor. Skirt steak might be cheaper than strip steak or filet steak but it packs just as much of a flavor punch. Make a salad to go with the steak and drizzle extra-virgin olive oil and balsamic vinegar over it for a great dressing.
What could be better to serve with the steak than a delicious fresh salsa? For the salsa we are using mango, red onion, bell pepper, lime, jalapeño and cilantro. Feel free to adjust the amount of jalapeño used, since not everyone is keen on a fiery flavor.
For the best results, use fresh lime juice in the salsa and perfectly ripe mangoes. Some people prefer to use pineapple rather than mango. If this sounds good to you, use canned pineapple if you are on a budget or fresh if you spot it on sale perhaps. If the weather is not up to grilling, consider using either an indoor grill or else simply use a griddle pan on the stove. This recipe makes 6 servings.
First you need to preheat the grill to high. Combine the lime zest, chili powder, paprika, salt, and black pepper together, and rub the steaks all over with this mixture. Let them sit at room temperature for 20 to 30 minutes.
While the steaks are marinating, you can combine all the salsa ingredients in another bowl, adding the salt and black pepper last so you get the seasoning perfect. Chill the salsa until required.
Cook the steaks on the grill for 5 minutes per side or until they are done the way you like them, then let them rest for 5 minutes. Slice them against the grain and serve with the mango salsa.