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.
Source: EatingWell Magazine, May/June 2015
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size: 3 oz. steak
Per Serving:
211 calories; protein 24.9g; carbohydrates 4.6g; dietary fiber 1.9g; sugars 0.1g; fat 10.1g; saturated fat 3.6g; cholesterol 73.7mg; vitamin a iu 1737.4IU; vitamin c 0.3mg; folate 13.8mcg; calcium 15.6mg; iron 3.5mg; magnesium 33.7mg; potassium 625.5mg; sodium 290.2mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 3 1/2 lean meat