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Garlic Skirt Steak

  • Cooking time
  • Prep time
  • Portions 4
recipe image Garlic Skirt Steak


  • 6 Tbsp. Country Crock® Spread
  • 1 small onion, thinly sliced
  • 1 large jalapeno pepper, seeded and cut into thin strips
  • 4 cloves garlic, finely chopped
  • 1 lb. skirt steak, trimmed of excess fat and cut into 1/4-inch-thick strips
  • 1/4 cup finely chopped fresh cilantro
  • 4 (10-in.) burrito size flour tortillas, warmed
  • 1 large tomato, chopped
  • 1 medium avocado, peeled and diced
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. In 12-inch skillet, melt 4 tablespoons Country Crock® Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add jalapeno pepper and cook 2 minutes. Add garlic and cook 30 seconds.
  2. Add remaining 2 tablespoons Spread and cook steak, stirring occasionally, 4 minutes or until desired doneness. Stir in cilantro and season, if desired, with salt and ground black pepper to taste. Serve in tortillas with tomato and avocado.