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Jamie Purviance

Skirt Steaks with Red Chile Sauce and Creamy Romaine Slaw

  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Marinating Time

    20 to 30 min.

  • Grilling Time

    4 to 6 min.

People
Serves 4 to 6
Prep Time
20 min.
Marinating Time
20 to 30 min.
Grilling Time
4 to 6 min.

the Ingredients

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  • 4 large dried New Mexico or guajillo chile peppers, 30 to 35 grams total, stemmed and seeded

Salad

  • 1½ heads of romaine lettuce, thinly sliced
  • 8 large radishes, thinly sliced
  • 25 grams loosely packed fresh cilantro leaves
  • ½ small red onion, cut into thin half-moons
  • 30 grams sliced, pickled jalapeno chile peppers (from a jar), roughly chopped, plus 60 millilitres of the pickling liquid for the dressing
  • 110 grams coarsely crumbled feta cheese

Dressing

  • 90 millilitres Mexican crema or sour cream
  • 90 millilitres mayonnaise
  • Freshly ground black pepper
 
  • Vegetable oil
  • 1 teaspoon ground cumin
  • Kosher salt
  • 910 grams skirt steak, about 0.5 to 1 centimetre thick, trimmed of excess surface fat, cut crosswise into four to six serving portions

Instructions

  • 01 In a medium saucepan on the stove, combine the dried chile peppers with enough cold water to cover them generously. Bring to boil and then reduce the heat to medium–low. Cover and simmer until the chile peppers are very soft, 30 to 40 minutes. 
  • 02 While the chile peppers are simmering, prepare the salad: In a large bowl combine the romaine, radishes, cilantro, onion and pickled jalapenos (without their liquid). Sprinkle the feta on top. Cover and refrigerate. 
  • 03 In a small bowl whisk the sour cream, mayonnaise and 60 millilitres of reserved pickling liquid. Season with ¼ teaspoon of pepper, cover and refrigerate. 
  • 04 When the chile peppers are very soft, finish making the sauce: Using a slotted spoon, lift the chile peppers from the saucepan and put them into a small food processor, reserving the simmering liquid. Add 60 millilitres of the simmering liquid and 3 tablespoons of oil to the food processor. Purée until smooth, 3 to 5 minutes. (If the chile purée isn’t smooth after 5 minutes, strain the mixture through a fine-mesh strainer, pressing on the solids to extract as much purée as possible and discarding the solids in the strainer.) Season the purée with the cumin, ¼ teaspoon of salt and ¼ teaspoon of pepper. Transfer 3 tablespoons of the chile purée to a small bowl and set aside for serving.
  • 05 Pat the steaks dry with paper towels and place them in a 33 × 23 centimetre glass baking dish. Coat the steaks on both sides with 1 tablespoon oil. Pour the remaining chile purée over the steaks and turn to coat. Season the steaks evenly with salt and pepper. Let the steaks marinate at room temperature for 20 to 30 minutes. 
  • 06 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 07 Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and tent with foil to keep warm.
  • 08 Divide the salad among serving plates. Place the steak alongside the salad and spoon the reserved chile sauce next to the steaks. Drizzle the dressing over the steak and salad and serve immediately.
Ingredients
Instructions