Grilled Skirt Steak And Roasted Tomatillo Sauce Recipe

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.

No additional tips available.

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

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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.

Grilled Skirt Steak And Roasted Tomatillo Sauce

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