Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Name: Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce
Prep time: 1 d 50 min
Cook time: 1 d 50 min
Total time: 1 d 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps ancho chile powder; 3 ripe beefsteak tomatoes, cheeks removed and julienned; 59 milliliters canola oil; 2 Tbsps canola oil; 2 Tbsps Dijon mustard; 2 fresh bay leaves (must be fresh); 59 milliliters chopped fresh cilantro; 1 leave Fresh cilantro , for garnish; 2 cloves garlic, smashed; 8 cloves garlic, chopped; 2 teaspoons ground cumin; 3 Tbsps honey; 59 milliliters prepared horseradish; 1 jalapeno pepper, finely diced; 2 Zest and juice of limes; 2 Tbsps fresh lime juice; 118 milliliters mango nectar; 2 very ripe mangoes, peeled, pitted and chopped; 2 Tbsps maple syrup; 1 Tbsp olive oil; 59 milliliters chopped fresh oregano; 1 small red onion, finely diced; 1 small red onion, chopped; 3 Tbsps red wine vinegar; 4 servings Salt and freshly ground black pepper; 1 kilograms skirt steaks; 1 teaspoon sugar; 2 teaspoons Worcestershire sauce

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce is a gluten free and dairy free main course. One serving contains 1194 calories, 74g of protein, and 75g of fat. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for valentin day. If you have worcestershire sauce, salt and pepper, oregano, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Watch how to make this recipe.

Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth.

Ingredients you will need

Bay Leaves

Lime Juice

Oregano

Garlic

Cumin

Cooking Oil

Equipment you will use

Blender

Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.

Ingredients you will need

Marinade

Steak

Equipment you will use

Baking Pan

Prepare a charcoal grill on high heat for direct grilling.

Equipment you will use

Grill

Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Equipment you will use

Grill

Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices.

Ingredients you will need

Grains

Equipment you will use

Cutting Board

Serve the meat with the Mango Steak Sauce and Tomato Escabeche.

Ingredients you will need

Steak Sauce

Tomato

Mango

Meat

Garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Heat the oil in a medium high-sided skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and onions and cook until soft.

Ingredients you will need

Garlic

Onion

Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Chili Powder

Mango Nectar

Horseradish

Maple Syrup

Mango

Mustard

Honey

Transfer the mixture to a food processor or blender and blend until smooth.

Equipment you will use

Food Processor

Blender

Scrape into a bowl and let cool to room temperature.

Equipment you will use

Bowl

Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Jalapeno Pepper

Tomato

Vinegar

Onion

Sugar

Cooking Oil

Equipment you will use

Bowl

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend. It has 5 out of 5 stars and a bottle costs about 40 dollars.

Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend

A Californian "Super Tuscan" of Sangiovese, Cabernet Sauvignon, and Merlot is a full-gallup ride for the senses. Concentrated aroma of raspberries and blackberries with tobacco and spice give a warm bold nose to this blend. Raspberry and espresso on the palate are balanced by full tannins and rounded by hints of pepper and vanilla with a sweet berry finish.