Cuban Skirt Steak with Tomato Escabeche and Mango S

Name: Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1/4 cup chopped fresh oregano; 2 teaspoons ground cumin; 8 cloves garlic, chopped; 2 fresh bay leaves (must be fresh); Zest and juice of 2 limes; Two 1 1/2-pound skirt steaks; Salt and freshly ground black pepper; Mango Steak Sauce, recipe follows; Tomato Escabeche, recipe follows; Fresh cilantro leaves, for garnish; 2 tablespoons canola oil; 2 cloves garlic, smashed; 1 small red onion, chopped; 1/2 cup mango nectar; 1/4 cup prepared horseradish; 3 tablespoons honey; 2 tablespoons ancho chile powder; 2 tablespoons maple syrup; 2 tablespoons Dijon mustard; 2 teaspoons Worcestershire sauce; 2 very ripe mangoes, peeled, pitted and chopped; Salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro; 3 tablespoons red wine vinegar; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 teaspoon sugar; 3 ripe beefsteak tomatoes, cheeks removed and julienned; 1 small red onion, finely diced

Servings: persons

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

1
Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth.
2
Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
3
Prepare a charcoal grill on high heat for direct grilling.
4
Remove the steaks from the marinade and sprinkle with salt and pepper.
5
Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side.
6
Remove to a cutting board and let rest 10 minutes.
7
Slice against the grain into thin slices.
8
Serve the meat with the Mango Steak Sauce and Tomato Escabeche.
9
Garnish with cilantro leaves.
10
Heat the oil in a medium high-sided skillet over medium-high heat.
11
Add the garlic and onions and cook until soft.
12
Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes.
13
Season with salt and pepper.
14
Transfer the mixture to a food processor or blender and blend until smooth.
15
Scrape into a bowl and let cool to room temperature.
16
Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl.
17
Season with salt and pepper.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1/4 cup canola oil, 1/4 cup chopped fresh oregano, 2 teaspoons ground cumin, 8 cloves garlic, chopped, and more.

Yes, Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions