Grilled Skirt Steak and Roasted Tomatillo Sauce

Name: Grilled Skirt Steak and Roasted Tomatillo Sauce
Prep time: 1 h 53 min
Cook time: 1 h 53 min
Total time: 1 h 53 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 Tbsps chopped fresh cilantro; 8 garlic cloves, divided; 2 teaspoons ground cumin, divided; 1 dried guajillo chile, stemmed; 1 teaspoon kosher salt, divided; 2 Tbsps fresh lime juice, divided; 1 Tbsp olive oil; 118 milliliters sliced onion; 3 Tbsps chopped fresh oregano, divided; 454 grams skirt steak, trimmed; 1 Dash sugar; 227 grams tomatillos, husks removed; 237 milliliters boiling water

Grilled Skirt Steak and Roasted Tomatillo Sauce is a gluten free and dairy free main course. This recipe makes 4 servings with 259 calories, 26g of protein, and 13g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up pepper, cilantro, skirt steak, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Drain; finely chop chile.

Ingredients you will need

Chili Pepper

Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag.

Ingredients you will need

Whole Garlic Cloves

Oregano

Chili Pepper

Cumin

Juice

Ground Meat

Cooking Oil

Equipment you will use

Ziploc Bags

Add steak to bag; seal. Shake to coat; refrigerate 1 hour.

Ingredients you will need

Shake

Steak

Preheat oven to 45

Equipment you will use

Oven

Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray.

Ingredients you will need

Cooking Spray

Garlic

Tomatillos

Vegetable

Onion

Equipment you will use

Baking Sheet

Bake at 450 for 20 minutes or until charred.

Equipment you will use

Oven

Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.

Ingredients you will need

Tomatillos

Oregano

Pepper

Cumin

Juice

Sugar

Salt

Equipment you will use

Blender

Preheat the grill to high heat.

Equipment you will use

Grill

Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Steak

Salt

Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135 or until desired degree of doneness.

Ingredients you will need

Cooking Spray

Steak

Equipment you will use

Kitchen Thermometer

Grill

Let steak stand 10 minutes.

Ingredients you will need

Steak

Cut steak diagonally across grain into thin slices.

Ingredients you will need

Grains

Steak

Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.

Ingredients you will need

Cilantro

Sauce

Steak

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 2Tbsps

chopped fresh cilantro 8

garlic cloves, divided 2teaspoons

ground cumin, divided 1

dried guajillo chile, stemmed 1teaspoon

kosher salt, divided 2Tbsps

fresh lime juice, divided 1Tbsp

olive oil 118milliliters

sliced onion 3Tbsps

chopped fresh oregano, divided 454grams

skirt steak, trimmed 1Dash

sugar 227grams

tomatillos, husks removed 237milliliters

boiling water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. You could try Raymond R Collection Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.