Photo by Sara Hanna

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6 Servings

  • 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
  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.
  • from Chefs Hugh Acheson and Whitney Otawka

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