235 minutes
A bold and zesty skirt steak marinated in a rich chile sauce, perfect for grilling and serving with warm tortillas and fresh toppings.
Dried Ancho Chiles, stems and seeds removed
each
Dried Guajillo Chiles, stems and seeds removed
each
Chipotle Peppers In Adobo, canned
each
Fresh Orange Juice, from 2 to 3 oranges, preferably sour
cups
Fresh Lime Juice, from 2 to 3 limes
tablespoons
tablespoons
tablespoons
tablespoons
Dark Brown Sugar
tablespoons
Cilantro, leaves and tender stems only, divided
bunch
each
Whole Cumin Seed, toasted and ground
tablespoons
Whole Coriander Seed, toasted and ground
teaspoons
to taste
Skirt Steak, trimmed and cut with the grain into 5- to 6-inch lengths
0 lb
1. Prepare Dried Chiles
Place the dried ancho and guajillo chiles on a microwave-safe plate and microwave for about 10-20 seconds until they become fragrant and pliable.
2. Blend Marinade Ingredients
Blend together the softened chiles, chipotle peppers, fresh orange juice, lime juice, olive oil, soy sauce, fish sauce, dark brown sugar, cilantro leaves and tender stems, garlic, toasted cumin seed, and toasted coriander seed. Blend until you achieve a smooth, rich sauce.
3. Marinate Skirt Steak
Season the marinade generously with kosher salt. Place the skirt steak in a large bowl or directly into a gallon-sized zipper-lock bag. Pour the marinade over the steak, making sure each piece is thoroughly coated. Seal the bag and refrigerate for at least 3 hours, but preferably up to 12 hours.
4. Prepare Grill
Prepare your grill by lighting your charcoal and arranging the coals on one side of the grill, creating a hot zone and a cooler zone. Place the cooking grate on top and cover the grill, allowing it to preheat.
5. Grill Skirt Steak
Remove the steak from the marinade, letting any excess drip off. Grill the steak over the hot zone, turning occasionally, until it is well charred on the outside and cooked to medium-rare, about 5-10 minutes total.
6. Rest and Slice Steak
Let the steak rest on a cutting board for about 5 minutes. Slice the steak against the grain into thin strips.
7. Serve
Serve the sizzling skirt steak with warm tortillas, lime wedges, diced onions, fresh cilantro, and avocado. Spoon any extra marinade over the top for added flavor.
Opt for chicken, pork, tofu, tempeh, shrimp, or fish as alternatives to skirt steak, adapting the marinade time accordingly.
Switch up the chiles for a combination of Sambal Oelek and a bit of hoisin sauce. Add grated ginger and a splash of soy sauce or tamari for umami depth. Replace a portion of the vinegar with rice wine vinegar and a dash of sesame oil. Garnish with toasted sesame seeds and thinly sliced green onions.
Explore Mediterranean, Asian-inspired, or Indian-style marinades by incorporating appropriate herbs, spices, and acidic components.
Forego the chile marinade and prepare a chimichurri with parsley, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar. Use the chimichurri both as a marinade and as a sauce to serve on the side. Accompany the steak with roasted potatoes or a fresh tomato salad.
Use fresh oregano and thyme in place of traditional Southwestern or Mexican herbs. Swap out the chile for a combination of smoked paprika and a pinch of cayenne. Incorporate lemon zest and juice in place of vinegar to brighten the flavors. Finish the dish with a drizzle of high-quality extra virgin olive oil and a sprinkle of crumbled feta or goat cheese.
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