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.
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
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
Dash of sugar
2 tablespoons chopped fresh cilantro
How to Make It
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.
Preheat oven to 450°.
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.
Preheat the grill to high heat.
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.
Good recipe, but needed a few tweaks for us - I'll definitely make again, but as modified. The tomatillos didn't have a lot of heat, so I will definitely be adding more jalapeno next time, and I used fresh cilantro in lieu of the oregano in the marinade. We topped our sliced steak with avocado and tomatoes along with the sauce and I served with roasted corn on the cob. Really a great meal overall, and I'd make it again anytime. One thing to mention, I did not do the dried chile and the soak time - I just used a poblano pepper and I thought it worked well. I think I missed out on some smokiness though, so in the steak sauce marinade, I believe I will try some chopped chipolte pepper and adobo sauce. Looking forward to making again with a few tweaks - enjoy!
This was a great way to use some tomatillos, although i only ended up using about 3 good sized tomatillos for this recipe. Roasting them with the onion and garlic gave the salsa a great smoky depth (i did roast everything about 5 mins extra accidentally though). It was easy to prepare and really tasty. I would serve this to company for a quick summer dinner.