Grilled Skirt Steak and Roasted Tomatillo Sauce

Grilled Skirt Steak and Roasted Tomatillo Sauce
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

1
Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated.
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WaterWater
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2
Drain; finely chop chile.
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Chili PepperChili Pepper
3
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.
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CuminCumin
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4
Add steak to bag; seal. Shake to coat; refrigerate 1 hour.
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5
Preheat oven to 45
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6
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.
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OnionOnion
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7
Bake at 450 for 20 minutes or until charred.
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8
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.
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SaltSalt
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9
Preheat the grill to high heat.
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10
Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
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11
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.
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12
Let steak stand 10 minutes.
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13
Cut steak diagonally across grain into thin slices.
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SteakSteak
14
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.
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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.
Raymond R Collection Merlot
Raymond R Collection Merlot
The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.
DifficultyExpert
Ready In1 h, 53 m.
Servings4
Health Score18
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