Recetas
Recetas para diabéticos
Sauteed Skirt Steak with Braised Spring onions

Sauteed Skirt Steak with Braised Spring onions

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This pan-seared skirt steak with braised spring onions is a sophisticated yet simple meal that celebrates bold, savoury flavours. By searing the beef in a hot frying pan and finishing the spring onions in a buttery reduction, you create a dish that is both succulent and deeply satisfying. The addition of fresh lime juice provides a bright, zesty finish that perfectly balances the richness of the meat.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and fresh vegetables without relying on heavy carbohydrates. Skirt steak is a fantastic choice for a quick midweek dinner as it cooks rapidly and offers a robust texture. Serve this alongside a crisp green salad or roasted radishes for a nutritious, low-sugar meal that the whole family will enjoy.

Ingredients for Sauteed Skirt Steak with Braised Spring onions

575g skirt steak, cut into 4 pieces
1 cucharadita de sal
1/2 cucharaditas de pimienta negra
1 cucharada de aceite vegetal
2 cucharadas de mantequilla sin sal
180ml de agua
450g spring onions (3 or 4 bunches), trimmed to 7 inches long
1 tablespoon fresh lime juice, or to taste
Garnish: lime wedges

How to make Sauteed Skirt Steak with Braised Spring onions

Coloca la rejilla del horno en la posición media y precalienta el horno a 93°C.

Pat steaks dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.

Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add spring onions and remaining tablespoon butter, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, tightly covered, over moderate heat until spring onions are tender, 5 to 7 minutes. Transfer spring onions with tongs to a platter and put steaks on top.

Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and spring onions.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.