The Atlanta Journal-Constitution
GRILLED SKIRT STEAK, FAMILY STYLE
This spicy Mexican recipe employs both the grill grate and the cast iron griddle to make an easy meal of steak and tortillas with chipotle tomatillo sauce.
2 pounds skirt steak
1 tablespoon mojo de ajo, recipe follows 1/2 teaspoon kosher salt
⅛ teaspoon fresh ground pepper 4 chambray onions, or scallions 12 tomatillos
1/4 cup chopped cilantro
1 clove garlic
2 chipotle peppers in adobo sauce,
seeds removed
1/2 teaspoon Kosher salt
12 corn tortillas
Mojo de Ajo
1/2 cup olive oil
6 garlic cloves, chopped
1/2 chipotle pepper, seeds removed and
sliced
Heat olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant and pale golden brown. Turn off heat and allow to cool. Do not let it brown too much, or garlic will become bitter. Add chipotle pepper and mix well.
Clean skirt steak to remove excess fat and season with salt, pepper and 1 teaspoon of mojo de ajo. Cover and set aside until needed.
Preheat the grill and flat top, and lightly oil the grill grate. Place steak on grill and cook for 3-5 minutes on each side to preferred degree of doneness. Let steaks rest for 5 minutes before slicing to serve.
While grilling the meat, place onions and tomatillos on the grill. Cook, turning constantly, until onions are soft and grill marks appear, and skin on tomatillos is blackened. Place tomatillos in a blender with cilantro, garlic and chipotle peppers and blend to a chunky consistency. Season with salt to taste.
Place tortillas on the flat top and warm for 2 minutes on each side.
Slice meat against the grain and place on a platter, add some chipotle tomatillo sauce over the top and serve with grilled onions and tortillas.
Serves 4
Per serving: 642 calories (percent of calories from fat, 40), 51 grams protein, 46 grams carbohydrates, 7 grams fiber, 29 grams fat (11 grams saturated), 116 milligrams cholesterol, 614 milligrams sodium.
— HUGO ORTEGA, EXECUTIVE CHEF OF H TOWN RESTAURANT GROUP, HOUSTON