Skirt steak in dried chile marinade with charred salsa and pickled onions.
SHOPPING: Look for outside skirt steak if available; it's thicker and more tender than inside skirt. For dried chiles, guajillo are mild and fruity (the backbone), morita are smoked jalapeños (like a gentler chipotle). Find them at Mexican grocery stores or online. The 48-hour dry brine concentrates beef flavor and improves texture.
Habanero pickled onions are addictive; make extra. This pairs well with fresh corn tortillas and nothing else.
Ingredients
Scale
Measurement units
- 2 lb Outside skirt steak
- 1 ½ tsp Kosher salt for dry brine
- 4 whole Dried guajillo chiles, stemmed and seeded
- 2 whole Dried morita chiles, stemmed
- 6 clove Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Mexican oregano
- 3 tbsp Fresh lime juice
- ¼ cup Fresh orange juice
- 3 tbsp Vegetable oil
- 1 tsp Salt for marinade
- 2 whole Red onion, sliced thin
- 1 piece Habanero, sliced
- 1 cup Apple cider vinegar
- 1 tsp Salt for pickling
- 4 whole Roma tomatoes
- ½ whole White onion, quartered
- 2 whole Serrano pepper
- ½ cup Fresh cilantro
- ½ tsp Salt for salsa
- ½ tsp Flaky sea salt
Ingredients
Scale
Measurement units
- 2 lb Outside skirt steak
- 1 ½ tsp Kosher salt for dry brine
- 4 whole Dried guajillo chiles, stemmed and seeded
- 2 whole Dried morita chiles, stemmed
- 6 clove Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Mexican oregano
- 3 tbsp Fresh lime juice
- ¼ cup Fresh orange juice
- 3 tbsp Vegetable oil
- 1 tsp Salt for marinade
- 2 whole Red onion, sliced thin
- 1 piece Habanero, sliced
- 1 cup Apple cider vinegar
- 1 tsp Salt for pickling
- 4 whole Roma tomatoes
- ½ whole White onion, quartered
- 2 whole Serrano pepper
- ½ cup Fresh cilantro
- ½ tsp Salt for salsa
- ½ tsp Flaky sea salt
Instructions
Dry brine (48 hours ahead)
Season skirt steak with salt on all sides. Place on wire rack over plate. Refrigerate uncovered 48 hours.
Ingredients
- skirt steak (2 lb)
- salt (1 ½ tsp)
Make the habanero pickled onions (24 hours ahead)
Pack sliced red onions and habanero in jar. Bring vinegar, 0.5 cup water, and salt to boil. Pour over onions. Cool, then refrigerate overnight.
Ingredients
- red onions (2 whole)
- habanero (1 whole)
- vinegar (1 cup)
- salt (1 tsp)
Make the chile marinade
Toast guajillo and morita chiles in dry pan until fragrant and pliable, about 2 minutes. Cover with hot water and soak 30 minutes. Drain, reserving 0.5 cup liquid. Blend chiles with reserved liquid, garlic, cumin, oregano, lime juice, orange juice, oil, and salt until smooth.
Equipment
- blender
Ingredients
- guajillo chiles (4 whole)
- morita chiles (2 whole)
- garlic (4 cloves)
- cumin (1 tsp)
- oregano (1 tsp)
- lime juice (3 tbsp)
- orange juice (¼ cup)
- oil (3 tbsp)
- salt (1 tsp)
Marinate the steak
Coat steak with chile marinade. Refrigerate 2-4 hours, turning once.
Make the charred salsa roja
Char tomatoes, white onion, serranos, and 2 garlic cloves on grill or in cast iron until blackened. Blend with cilantro and salt to taste.
Equipment
- blender
Ingredients
- tomatoes (4 whole)
- white onion (½ whole)
- serrano (2 whole)
- garlic (2 cloves)
- cilantro (½ cup)
- salt (½ to taste)
Grill over charcoal
Light hardwood charcoal 1 hour before. Let ash over completely. Remove steak from fridge 30 minutes before. Scrape off excess marinade. Grill over hot coals 2-3 minutes per side for medium-rare (130°F).
Equipment
- charcoal grill
- instant-read thermometer
Let rest
Rest 5 minutes. Slice thin against the grain. Arrange on platter with habanero pickled onions. Finish with flaky salt. Serve charred salsa roja on the side.
Ingredients
- flaky salt (½ to taste)
Before you cook
Cook notes
- • SHOPPING: Look for outside skirt steak if available; it's thicker and more tender than inside skirt. For dried chiles, guajillo are mild and fruity (the backbone), morita are smoked jalapeños (like a gentler chipotle). Find them at Mexican grocery stores or online.
- • The 48-hour dry brine concentrates beef flavor and improves texture.
- • Habanero pickled onions are addictive; make extra.
- • This pairs well with fresh corn tortillas and nothing else.
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