Grilled Skirt Steak and Roasted Tomatillo Sauce

Grilled Skirt Steak and Roasted Tomatillo Sauce Recipe
Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multi­colored cherry tomatoes, which add very few calories.


Serves 4
Total time: 1 Hour, 53 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 33 Minutes
Total: 1 Hour, 53 Minutes

Nutritional Information

Calories 227
Fat 11.4 g
Satfat 3.3 g
Monofat 6.3 g
Polyfat 1 g
Protein 19.9 g
Carbohydrate 11 g
Fiber 1.8 g
Cholesterol 48 mg
Iron 3.5 mg
Sodium 543 mg
Calcium 58 mg


1 cup boiling water
1 dried guajillo chile, stemmed
3 tablespoons chopped fresh oregano, divided
2 tablespoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 teaspoons ground cumin, divided
8 garlic cloves, divided
1 (1-pound) skirt steak, trimmed
1/2 cup sliced onion
8 ounces tomatillos, husks removed
Cooking spray
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
Dash of sugar
2 tablespoons chopped fresh cilantro


1. Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.

2. Preheat oven to 450°.

3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.

4. Preheat the grill to high heat.

5. Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.

Adam Hickman,

Cooking Light

August 2012
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