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How To make Seared Skirt Steak with Chipotle and Garlic
3 stemmed
dried chipotle
:
chilies (or canned chipotle chilies :
in , (up to 6) adobo) 15 garlic cloves unpeeled
5 medium tomatillos :
husked and rinsed
salt 1/4 teaspoon sugar
1 tablespoon olive oil or vegetable oil or rich
-- tasting lard 4 piece es (5 to 6-ounce) of skirt steak
trimmed of :
exterior fat 1 medium white onion -- thinly sliced
1/2 teaspoon cumin
1/2 teaspoon black pepper
2/3 cups beef broth
chopped cilantro for garnish
Preheat broiler. Toast chilies in a heavy skillet over medium heat for about 30 seconds. Rehydrate dried chilies in hot water for about 30 minutes, then drain, discarding the soaking liquid. Roast unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast tomatillos under broiler for 5 minutes, until blackened on one side, flip and repeat on other side.
In a food processor, puree tomatillos and their juices, chilies and three cloves garlic into a fine textured puree. Taste and season with salt and sugar. Set aside.
Heat the oil or lard in a large heavy skillet over medium heat. When very hot, pat the steak dry, sprinkle with salt and lay in the pan in a single layer. Sear well on both sides until meat is rare to medium rare, 3 to 4 minutes. Remove to rack set over a plate. Add the onions to the skillet and cook, stirring regularly, until brown but still crunchy, about 5 minutes. Add the salsa to the skillet along with the cumin, pepper, and remaining cloves of garlic. Stir as the salsa reduces for several minutes, then stir in the broth and simmer for about 5 minutes. Return the meat to the pan and let it warm through, about 5 minutes or until the meat is done to your liking. Taste the sauce and add a little more salt and sugar if necessary. With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic over and around them. Sprinkle with the cilantro.
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2 pounds flank steak
2 tablespoons vegetable oil
1 chipotle pepper in adobo sauce plus 2 tablespoons adobo sauce
3 garlic cloves
2 tsp salt
1 tbs lime zest
1/2 cup lime juice
1 tsp cilantro
In a food processor combine all ingredients except flank steak. Process until well combined. Marinate flank steak for a minimum of 30 minutes but the longer the better. Grill or pan sear your flank steak (I do about four minutes per side for medium well) let steak rest for 10 minutes then cut thin slices against the grain and enjoy!
This is a STEAK HACK to remember.
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How To Cook Skirt Steak in a Pan - Beef skirtsteak Pan Seared Sautee
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Follow these instructions for a juicy, medium skirt #steak cooked perfectly on the stove top. Now is a great time to #grill, and you can too. Even without a #BBQ, great steak is totally possible.
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Grilled Mojo Beef - Cuban-Inspired Marinated Skirt Steak Recipe
Learn how to make Grilled Mojo Beef! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Cuban-Inspired Marinated Skirt Steak recipe!
Grilled Skirt Steak with Chipotle Seasoning - How To
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MY SAUCES, RUBS AND MERCH:
This Skirt Steak is an affordable way to enjoy a good, tender steak. Eat is as-is, or use it for some delicious carne asada. However you eat it, it’ll be full of flavor and totally tender.
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00:00:30 - Skirt steak ingredients
00:01:42 - How to trim skirt steak
00:03:03 - How to grill skirt steak
00:04:28 - How to slice skirt steak
My Sauces, Rubs and Merch:
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
Ingredients
1 1-2 pound skirt steak
Chipotle Seasoning
1 Tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground chipotle chilis
1/4 teaspoon ground cayenne pepper optional for added heat
Instructions
1. Preheat your grill to High heat (400-450 degrees F) for direct grilling.
2. Trim any excess fat or silver skin left on the skirt steak (the stuff that runs in between the muscle is fine).
3. Season liberally with the chipotle seasoning, using your fingers to press the rub into the meat.
4. Place the steak on the grill grates directly over the heat and grill for 3-4 minutes per side. Stay close and monitor until the internal temperature reaches 125-135 degrees F. You won't have much carryover with this, so take it off right when you hit the correct temp.
5. Remove the steak when it has reached your desired doneness. Rest for 10 minutes.
6. Slice per instructions in post. Enjoy with your family and friends, and revel in the joy of being a BBQ hero.
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives: