Chile-Marinated Skirt Steak (Carne Asada en Adobo de Guajillo)

Chile-Marinated Skirt Steak (Carne Asada en Adobo de Guajillo)

1 Review
From: EatingWell Magazine, May/June 2015

In this Mexican-inspired steak recipe, dried chiles are toasted, soaked and pureed to make a flavorful marinade. Toasting the chiles in a heavy, dry skillet is the key to unlocking their flavor (not just their heat). Look for dried chiles in the produce section of many markets. Serve with rice, beans and a green salad.

Ingredients 8 servings

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  • 4 large dried guajillo, Hatch or ancho chiles
  • ½ cup water
  • 1 medium clove garlic, peeled
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon cider vinegar
  • ¼ teaspoon sugar
  • ⅛ teaspoon ground cumin
  • 2 pounds skirt steak or flank steak, halved crosswise


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  • Ready In

  1. Remove stems, seeds and membranes from chiles. Heat a heavy skillet over medium-high heat. Add chiles and toast, using tongs to turn and press down on them frequently, until very fragrant, 2 to 3 minutes. Transfer to a bowl and add enough cold water to cover. Place a plate on top to keep them submerged and soak until very soft, about 30 minutes. Drain. Transfer the chiles to a blender and add ½ cup fresh water, garlic, ½ teaspoon salt, vinegar, sugar and cumin. Blend until very smooth, gradually adding a little more water, if necessary, to make a smooth sauce.
  2. Place steak in a large shallow glass dish and season with the remaining 1 teaspoon salt. Add the marinade and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours and up to 1 day.
  3. To grill: Preheat grill to medium-high.
  4. Lightly oil the grill rack (see Tip). Grill the steak, turning once, 6 to 7 minutes total for medium-rare skirt steak or 9 to 12 minutes for medium-rare flank steak. Transfer to a clean cutting board and let rest for 5 minutes before thinly slicing.
  • Make Ahead Tip: Cover and refrigerate the marinade (Step 1) for up to 5 days; marinate the steak (Step 2) for up to 1 day.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: 3 oz. steak
  • Per serving: 211 calories; 10 g fat(4 g sat); 2 g fiber; 5 g carbohydrates; 25 g protein; 14 mcg folate; 74 mg cholesterol; 0 g sugars; 0 g added sugars; 1,737 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 3 mg iron; 290 mg sodium; 625 mg potassium
  • Nutrition Bonus: Vitamin A (35% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat

Reviews 1

March 01, 2018
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By: powderedgems
I was positive this was going to be the best thing I've ever eaten but, it wasn't as flavorful as I had hoped. I will make this again but, with a different chile. I used ancho and din't care for it. This recipe needs more salt in the marinade and then more salt added to the meat when you cook it. I tried to find a good cut of meat but, the flank steak that I found was so grisly. I would try this with a roast next time or chicken. Lastly, the marinade was very thick and not like marinade at all. I love this idea and will try it again.
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