In a blender or food processor, add 4 tablespoons olive oil, garlic, cilantro, parsley, jalapeno, lemon juice, sea salt and freshly ground black pepper to taste and pulse 1 to 2
minutes until smooth.
On a large platter, add skirt steak and season with 1 tablespoon olive oil and paprika.
On an indoor grill over medium heat, grill steaks 5 minutes each side until browned and fork tender. Top with salsa and serve.
Notes
SERVING SUGGESTION: Jasmin rice and baked butternut squash. VEGETARIAN: Use Portobello mushrooms instead of skirt steak.GLUTEN FREE: No changes necessary.NUTRITION: 371 Calories; 27g Fat (66.8% calories from fat); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 109mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 3 Fat.