The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Grilled Skirt Steak

Advertisement

Ingredients

4 guajillo chiles

4 gloves garlic, roasted

½ teaspoon rosemary leaves

1 teaspoon cilantro

7 ounces canola oil

1 ½ ounces lime juice

2 pounds skirt steak

Salt and pepper

Shaved radish and roasted nopales for garnish

Directions

  1. Toast and deseed the chiles. Soak in warm water (just covering chiles) for 10 minutes.
  2. Remove the chiles, reserving the chile-soaking water, and place into a blender with garlic, rosemary, and cilantro.
  3. Turn on the blender and slowly pour in the oil, followed by 1½ ounces reserved chile-soaking water and lime juice. Puree until completely smooth.
  4. Pour ⅓ of the marinade into a shallow dish. Arrange steak in a single layer and cover with another ⅓ marinade. Let sit 30−45 minutes.
  5. Heat a grill to medium high. Clean and lightly oil hot grill.
  6. Remove steak from marinade, shaking off excess, and season with salt and pepper.
  7. Grill steak until browned, 2−4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain.
  8. Season reserved marinade with salt and pepper and serve with sliced steak. Garnish with shaved radish and roasted nopales.
Print Recipe