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Chile-Marinated Skirt Steak (Carne Asada en Adobo de Guajillo)
“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. ”
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
1Remove 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.
2Place 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.
3To grill: Preheat grill to medium-high.
4Lightly 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.)