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Grilled Skirt Steak and Roasted Tomatillo Sauce

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Hands-on time 33 mins
Total time 1 hr, 53 mins
Yield Serves 4
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.