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Recipe From by 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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  • large dried New Mexico or guajillo chiles, 30 to 35 grams total, stemmed and seeded
  • Salad
  • heads romaine lettuce, thinly sliced
  • large radishes, thinly sliced
  • 25 grams loosely packed fresh cilantro leaves
  • small red onion, cut into thin half-moons
  • 30 grams sliced, pickled jalapeño chile peppers (from a jar), roughly chopped, plus 60 milliliters of the pickling liquid for the dressing
  • 110 grams coarsely crumbled feta cheese
  • Dressing
  • 90 milliliters Mexican crema or sour cream
  • 90 milliliters mayonnaise
  • Freshly ground black pepper
  •  
  • Vegetable oil
  • ground cumin
  • Kosher salt
  • 910 grams skirt steak, about 6 to 12 milliliters thick, trimmed of excess surface fat, cut crosswise into four to six serving portions

Instructions

    Ingredients
    Instructions