Recipe compliments of Rick and Lynne
| Cuisine: Mexican | Type: Main Course | Serves: 8 |
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Source:
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Eating Well May/June 2015 |
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Attributes:
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Grill |
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Comments:
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Excellent marinade for fajitas. |
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Serving Suggestions:
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Serve with grilled onion and peppers in fajitas. |
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Ingredients:
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4 large dried guajillo, Hatch or ancho chiles 1/2 cup water 1 medium clove garlic, peeled 1 1/2 tsp. kosher salt, divided 1 tsp. cider vinegar 1/4 tsp. sugar 1/8 tsp. ground cumin 2 pounds skirt steak or flank steak, halved crosswise |
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Instructions:
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1. Remove stems, seeds and membranes from chiles. Heat a heavy skillet over medium-high heat. Add chiles and toast, using tongs to turn and press down on them frequently, until very fragrant, 2 to 3 minutes. Transfer to a bowl and add enough cold water to cover. Place a plate on top to keep them submerged and soak until very soft, about 30 minutes. Drain. Transfer the chiles to a blender and add 1/2 cup fresh water, garlic, 1/2 teaspoon salt, vinegar, sugar and cumin. Blend until very smooth, gradually adding a little more water, if necessary, to make a smooth sauce. 2. Place steak in a large shallow glass dish and season with the remaining 1 teaspoon salt. Add the marinade and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours and up to 1 day. 3. To grill: Preheat grill to medium-high. 4. Lightly oil the grill rack. Grill the steak, turning once, 6 to 7 minutes total for medium-rare skirt steak or 9 to 12 minutes for medium-rare flank steak. Transfer to a clean cutting board and let rest for 5 minutes before thinly slicing. |
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Related recipes:
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Mexican Black Beans (Frijoles Negros con Hoja de Aguacate) Grilled Tomatillo-Chipotle Salsa (Salsa de Tomatillo Asado con Chile Chipotle) |
2015-05-17