Cuban Skirt Steak With Tomato Escabeche And Mango Steak Sauce Recipes

Steps:

• Preheat oven to 250°F.
• Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
• To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.

Steps:

• Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
• Bring steak to room temperature, about 30 minutes.
• While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
• Cut steak diagonally across grain into 1/4-inch-thick slices.

Steps:

• Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
• Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
• Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
• Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.