Ancho Chile-Rubbed Skirt Steak

Ancho Chile-Rubbed Skirt Steak

By now, I think it’s become clear that I have an real affection for Mexican inspired recipes.  The combination of spices, chiles, herbs and fresh veggies makes for really delish food.   More than anything, I absolutely looooove fajitas, especially steak fajitas! This ancho chile-rubbed skirt steak is my favorite fajita recipe, so you know it’s good. I use dried ancho chiles to create a gorgeous, brick-red marinade for the steak, then grill it to perfection.

The chiles lend a one-of-a-kind flavor to my favorite cut of beef, skirt steak.  If you want to do steak fajitas right, you have to use skirt steak.  It’s got the perfect combo of chewiness and fat, which makes for the perfect fajitas.  Another plus about this dish: it tastes a lot like the steak you get at Chipotle (which I happen to love!)

Ingredients

  • 2 ounces dried ancho chiles (about 5 peppers, seeded and stemmed)
  • 1 tablespoon Chipotle Tobasco® sauce (optional)
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 6 garlic cloves, peeled
  • ½ red onion, quartered
  • ¼ cup vegetable oil
  • 2 pounds skirt steak
  • salt, to taste
Read the whole recipe on Delish D'Lites