Achiote-marinated skirt steak with salsa verde and pickled onions.
SHOPPING: Look for skirt steak with even thickness. Outside skirt is preferable but inside skirt works. Achiote paste (also called annatto paste) is found in Mexican grocery stores or the international aisle; common brands are El Yucateco and La Perla. For tacos, warm corn tortillas in a dry skillet until pliable.
Pickled onions keep for 2 weeks refrigerated.
Ingredients
Scale
Measurement units
- 1 ½ lb Skirt steak
- 2 tbsp Achiote paste
- 3 tbsp Fresh lime juice
- 3 tbsp Fresh orange juice
- 2 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 1 tsp Salt
- 1 whole Red onion, sliced thin
- ½ cup Apple cider vinegar
- ½ tsp Salt for pickling
- 8 piece Tomatillos, husked
- 2 whole Serrano pepper
- ½ cup Fresh cilantro
- ½ tsp Salt for salsa
Ingredients
Scale
Measurement units
- 1 ½ lb Skirt steak
- 2 tbsp Achiote paste
- 3 tbsp Fresh lime juice
- 3 tbsp Fresh orange juice
- 2 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 1 tsp Salt
- 1 whole Red onion, sliced thin
- ½ cup Apple cider vinegar
- ½ tsp Salt for pickling
- 8 piece Tomatillos, husked
- 2 whole Serrano pepper
- ½ cup Fresh cilantro
- ½ tsp Salt for salsa
Instructions
Pickle the onions
Place sliced red onion in jar. Bring vinegar, 0.5 cup water, and salt to boil. Pour over onions. Let cool, then refrigerate at least 1 hour, preferably overnight. They'll turn bright pink.
Ingredients
- red onion (1 whole)
- vinegar (½ cup)
- salt (½ tsp)
Marinate the steak
Blend achiote paste, lime juice, orange juice, oil, garlic, and salt until smooth. Place steak in dish, pour marinade over, turn to coat. Refrigerate 2-4 hours.
Equipment
- blender
Ingredients
- skirt steak (1 ½ lb)
- achiote paste (2 tbsp)
- lime juice (3 tbsp)
- orange juice (3 tbsp)
- oil (2 tbsp)
- garlic (4 cloves)
- salt (1 tsp)
Make the charred salsa verde
Char tomatillos and serranos in dry cast iron or on grill until blackened in spots, about 8 minutes. Transfer to blender with cilantro and salt. Blend until smooth.
Equipment
- grill or cast iron
- blender
Ingredients
- tomatillos (8 piece)
- serrano (2 whole)
- cilantro (½ cup)
- salt (½ to taste)
Grill the steak
Remove steak 30 minutes before cooking. Scrape off excess marinade. Grill over high heat 2-3 minutes per side for medium-rare (130°F).
Equipment
- grill or cast iron
- instant-read thermometer
Let rest
Rest 5 minutes. Slice thin against the grain. Serve with charred salsa verde and pickled onions.
Before you cook
Cook notes
- • SHOPPING: Look for skirt steak with even thickness. Outside skirt is preferable but inside skirt works. Achiote paste (also called annatto paste) is found in Mexican grocery stores or the international aisle; common brands are El Yucateco and La Perla.
- • Pickled onions keep for 2 weeks refrigerated.
- • Salsa verde can be made ahead and refrigerated overnight.
- • For tacos, warm corn tortillas in a dry skillet until pliable.
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