Grilled Skirt Steak And Roasted Tomatillo Sauce

Name: Grilled Skirt Steak And Roasted Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1 dried guajillo chile, stemmed; 3 tablespoons chopped fresh oregano, divided; 2 tablespoons fresh lime juice, divided; 1 tablespoon olive oil; 1 1/2 teaspoons ground cumin, divided; 8 garlic cloves, divided; 1 (1-pound) skirt steak, trimmed; 1/2 cup sliced onion; 8 ounces tomatillos, husks removed; Cooking spray; 1 teaspoon kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; Dash of sugar; 2 tablespoons chopped fresh cilantro

Servings: persons

1 cup boiling water
1 dried guajillo chile, stemmed
3 tablespoons chopped fresh oregano, divided
2 tablespoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 teaspoons ground cumin, divided
8 garlic cloves, divided
1 (1-pound) skirt steak, trimmed
1/2 cup sliced onion
8 ounces tomatillos, husks removed
Cooking spray
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
Dash of sugar
2 tablespoons chopped fresh cilantro

1
Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.
2
Preheat oven to 450u00b0.
3
Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450u00b0 for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.
4
Preheat the grill to high heat.
5
Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135u00b0 or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.

982

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

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 15 ingredients. The key ingredients include: 1 cup boiling water, 1 dried guajillo chile, stemmed, 3 tablespoons chopped fresh oregano, divided, 2 tablespoons fresh lime juice, divided, and more.

Yes, Grilled Skirt Steak And Roasted Tomatillo 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!