Skirt Steak Guadalajara Style Recipes

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Steps:

• 1. Trim the steaks of excess fat and the tough silver skin. Rub the meat all over with lime juice. Season with salt and pepper. Let the meat stand at room temperature while preparing a hot barbecue fire. When the coals are hot, brush the steaks with oil and grill over hot coals, about 2 to 3 minutes per side or until well marked on the outside and still pink and juicy inside for medium rate, or adjust time for desired doneness. Let the meat stand 5 minutes before serving. 2. Meanwhile, put the onion on a large piece of aluminum foil, drizzle with a little oil, wrap the foil around the onion, and cook until crisp tender, 6 to 8 minutes, on the outside edge of the grill, turning the foil packet once or twice while the onion cooks. Wrap the tortillas in foil and warm on the grill, turning 2 to 3 times, while the meat cooks. To serve, scatter the onions equally on top of each steak. Serve with green salsa and tortillas on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.