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.
Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare a charcoal grill on high heat for direct grilling.
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.
Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices.
Serve the meat with the Mango Steak Sauce and Tomato Escabeche.
Garnish with cilantro leaves.
Heat the oil in a medium high-sided skillet over medium-high heat.
Add the garlic and onions and cook until soft.
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.
Transfer the mixture to a food processor or blender and blend until smooth.
Scrape into a bowl and let cool to room temperature.
Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.
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.