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Throw this on the grill along with some sweet onions brushed with olive oil and seasoned with salt, warm up (or make) some tortillas, make some guacamole and some fried black beans, and you’re in business. Add a salad if you want to increase the healthy factor, several Mexican beers if you want to decrease it, or, ideally, both.
Marinade recipe from Rick Bayless’ Mexican Everyday
- 6 8-oz trimmed skirt steaks
- Olive oil
- 6 Garlic cloves, finely chopped
- 1/3 cup ground ancho chile
- 2 Tb vinegar (cider or other)
- 1 tsp Mexican oregano
- 1 tsp sugar
- Salt
Prepare marinade – heat oil in small pan. Sautee garlic until soft but not brown (~ 1 minute). Add all other ingredients (except meat) plus ¾ cup water. Whisk to combine. Simmer for ~10 minutes. Allow to come to room temperature, then use immediately or cover and refrigerate (for up to a month).
Cover all sides of skirt steaks with marinade. Marinate for at least 4 hours, as long as 12 hours.
Remove meat from refrigerator 30 minutes before cooking.
Grill over direct heat (~400 degrees) until medium rare, OR, if you want to prepare inside, sear each side in a hot skillet for ~45 seconds, then place on a roasting rack in a roasting pan in a 350 degree oven for 8 – 10 minutes. Let meat rest for ~10 minutes, then slice (across the grain, on the bias – depending on how you cooked it, you may want to cut into 5″ lengths, then slice those across the grain on the bias) and serve.
Julio's Delicatessen 