Grilled Skirt Steak With Tomatillo Avocado Salsa

Grilled Skirt Steak Recipe with Tomatillo Avocado This grilled skirt steak is tender and juicy and the marinade creates such a great flavorful crust! I used my go-to marinade, that I made with the Grilled Red Chile Shrimp. Earthy and smoky red chile marinade that has a mix of ancho chiles and New Mexico chiles that are rehydrated and pureed into a paste. Then the bright and spicy seasonings of annatto, cinnamon, allspice, garlic, brown sugar, smoky chipotle powder and more! To top it off, the tangy and spicy tomatillo salsa pairs perfectly with the grilled skirt steak. All you need is a nice and refreshing margarita!


Grilled Skirt Steak Recipe with Tomatillo Avocado Salsa-www.beyondthebayoublog.comFor the tomatillo salsa, I wanted it to be nice and refreshing, that is why I added diced avocado and cool cucumber to the mix. I used one jalapeno, but if you like your salsa's on the spicy side, go for two! The salsa is quick and simple to put together. All you need to do is roast the tomatillos and jalapenos in the oven until they start to blister.

Then you throw them into a blender with some cilantro and salt and blitz away. At the end, you fold in the diced avocado and cucumbers. That. Is. All. Tasty salsa awaiting some grilled skirt steak or some tortilla chips to dip.

Grilled Skirt Steak Recipe with Tomatillo Avocado

I recommend marinating the skirt steak overnight, but at least have the skirt steak marinate for up to 2 hours. Also, when your ready to hit the grill, make sure it is piping hot! We want a nice char and crust to form. Another note, skirt steak is easy to overcook, I would aim for 5-6 minutes per side depending on how well-done you like your steak.

Grilled Skirt Steak Recipe with Tomatillo Avocado Salsa-www.beyondthebayoublog.comHappy Cinco De Mayo! I hope you enjoy this as much as I did.

Grilled Skirt Steak With Tomatillo Avocado Salsa

Roasted Tomatillo Avocado Salsa

  • 241 grams tomatillos (roughly 6)
  • 1-2 jalapeno chile peppers (depending on how hot you like it)
  • 1/2 cup cilantro
  • 1 teaspoon kosher salt
  • 1/2 avocado diced
  • 1/2 cup cucumbers small diced.

Skirt Steak

  • 2 pounds skirt steak
  • 22 grams ancho chiles, dried (roughly 2-3 dried)
  • 13 grams New Mexico chiles, dried (roughly 2-3 dried)
  • 2 cloves garlic
  • 4 whole cloves
  • 4 whole allspice berries
  • 1 teaspoon annatto seeds (achiote seeds)
  • juice of one orange
  • 1/4 teaspoon cinnamon, ground
  • 2 1/2 teaspoons kosher salt
  • 3 tablespoons brown sugar
  • 1 teaspoon chipotle chile powder
  1. Preheat oven to 400 degrees

    In a heavy bottom skillet or cast iron skillet, add tomatillos and jalapenos. Roast until blistered and soft. 8-10 minutes. Take tomatillos,  jalapenos and cilantro, kosher salt and place into a blender. Blend until everything is pureed. (If your salsa is too thick, add 2-3 tablespoons of water. Fold in avocados and cucumbers. 

  2. Over medium-high heat, bring 4 cups of water to a boil. In a bowl place the dried chiles and top with the boiling water, cover with plastic wrap and place aside until hydrated Once hydrated, puree the chiles with 1/2 cup of the leftover liquid and garlic gloves. Place the pureed chiles in a bowl.

  3. In a blender or spice grinder, finely grind the annatto, clove, and allspice. Place in the bowl with the pureed chiles. Add the orange juice, cinnamon, salt, brown sugar, chipotle powder and stir until combined. 

  4. Spread the marinade over the steaks and marinade overnight or up to 2 hours. Preheat a grill or grill pan and grill steaks over high heat to develop a crust. Grill 5-6 minutes on each side depending on your desired doneness. 

  5. Slice steak against the grain and top with the tomatillo avocado salsa! Enjoy!


Pork Ragu

Pork Okay, so maybe I went a little bit overboard with the amount of meat in this dish. Pork shoulder? Check. Pork belly? Yes. Italian sausage? Yep. Proscuitto? You betcha!

Don't judge me, just make this dish! Growing up I would have red beans and rice loaded with sausage, pickled meat and also a fried pork chop or roasted chicken on the side. Yes, I know..a little bit crazy! But everything in this dish marries together so well. Succulent pork cooked in a tomatoey white wine sauce on low in the oven for 2 hours. Yes, this is going to become your go-to pork ragu recipe!


I have been wanting to make this dish for a few weeks now and finally gotten around to it! I was inspired by this sugo sauce I had at a restaurant last year. I loved the earthiness and meat forward flavor it had. After dissecting and researching, I've come to find that secret is prosciutto ends and Calabrian chile peppers.

I ordered my chile pepper paste from Amazon here. The brand name is Tutto Calabria.

They are spicy and earthy and brought so much flavor to the dish! I highly recommend you getting your hands on this amazing condiment.


I chose to use pork shoulder and belly. You can just use the pork shoulder if you like. For the Italian sausage, buy it in bulk from your favorite grocery store. Or if you can't get it in bulk, get a fresh link and take it out of the casing. I'm big on texture and wanted bits and pieces of succulent pork and then the bite of the ground sausage in this sauce.

Make sure when searing your meat to get some nice browned color going on there. We want to build on the flavors. I cut my meat into cubes and did not worry about shredding it afterward. I enjoyed the size and they were so tender! Usually, a whole pork should is slow cooked in the tomato sauce, removed and shredded, and then placed back into the sauce. You can do this, but I found it was not necessary.


My goal was to keep everything pretty simple. For my sofrito, I used carrots and red onions that were pulsed in a food processor. After that the only other ingredients are, white wine, tomato paste, chili peppers, can tomatoes, ground fennel seeds and your meat. That. Is. All.

This goes with everything, from pasta to a topping for homemade pizza, tossed with gnocchi or even served over rice. It freezes well also!



Pork Ragu

  • 1 pound pork shoulder, cut into cubes
  • 1 pound pork belly, cut into cubes
  • 1 1/2 teaspoons fennel seeds, ground
  • 3 tablespoons olive oil
  • 6 oz prosciutto ends, cut into cubes
  • 1 pound bulk Italian sausage
  • 1/2 cup carrots
  • 1 cup red onions
  • 3 tablespoons tomato paste
  • 1 cup white wine
  • 2 28 ounce cans crushed tomatoes
  • 4 tablespoons Calabrian crushed chile peppers (can substitute 1 1/2 teaspoon dried red Chile peppers)
  • 1 teaspoon kosher salt
  1. Preheat oven to 325 degrees.

  2. Toss cubes of pork shoulder and pork belly with ground fennel. In a pot over medium heat, heat oil and add pork shoulder and belly. Make sure to get a good sear and drain off any liquid that is created (we don't want to steam the meat, but get some good color).

  3. Add prosciutto and continue cooking until meat is lightly browned. Remove from pan and leave the fat. Add the ground Italian sausage and cook until done. 5-10 minutes. While meat is cooking, in a food processor, pulse until veggies are finely chopped. 

  4. Remove meat from pot and leave 2 tablespoons of fat. Add carrot-onion mixture and cook for 3-4 minutes. Making sure to use a wooden spoon and scrape up all the good brown bits. Add tomato paste and cook for another 3-4 minutes. Add white wine, canned tomatoes, pork, crushed chiles, and salt. Bring to a simmer and then place in oven for 2 1/2-3 hours until pork is tender and falling apart. 

  5. Serve with some pasta and grated parmesan cheese and enjoy!

Fluffy Potato Gnocchi

Fluffy, light, potato gnocchi! Yes, I have finally attempted this well-known, sought after little pillows of fluffiness! That is often paired with a creamy sauce, tomato sauce,   or pan-fried until crispy. This is the base to making your own potato gnocchi where the sky is the limit to pairing!

After reading a ton of books, skimming through the web for "how to make fluffy potato gnocchi, here it is. There are so many ways, so many methods that people swear by and I'm really happy with how this one turned out.

So, let's get into it!

Fluffy potato gnocchi

With making potato gnocchi, I highly recommend a food scale. After looking and looking, I found a great ratio from Food And Wine.

1 pound of cooked riced potato to 1 cup of flour.

I baked my potatoes and loved the outcome, but you are more than likely to boil them. There are some that prefer Yukon Golds over Russets, so next time I will try it with the Yukon Golds and see the difference. For every pound of potato, I used 1 lightly whisked egg, to sprinkle on top of the dough.

Fluffy potato gnocchi

Once the potato is cooked, the key is to rice while still hot! Be careful, because I learned the hard way, but hold the potato in a towel as you peel it. Much more forgiving on your fingers.

Once this is done, it is important to evenly spread the riced potato out, so that the moisture evaporates. Also, avoid mashers or food mills, your goal is to achieve tiny little bits of riced potato. Once it has cooled for a bit, sprinkle over your flour, salt, and egg. If you don't have a bench scrapper, your can just use your hands, but the key is to be very gentle! You do not want the dough to be over-worked.

Fluffy potato gnocchi

I made a quick simple tomato sauce with fresh rosemary and some grated parmesan--recipe below!

  • 2 tablespoons butter
  • Cooked gnocchi (recipe below)
  • 2 tomatoes roughly chopped
  • salt & pepper
  • gnocchi cooking liquid (flavored starchy liquid!)
  • 2 teaspoons fresh rosemary, minced.
  • grated parmesan cheese, (as much as you desire!)

Melt butter in a skillet over medium heat. Add tomatoes, salt, and pepper and cook for 2-3 minutes. Add gnocchi, cooking liquid and fresh rosemary. Saute for 2-3 more minutes, add parmesan and serve!

Fluffy Potato Gnocchi

  • 2 pounds russet potatoes
  • 1 egg whisked
  • 1 cup finely milled flour (Tipo 00 preferred, but all-purpose flour can be used.)
  • 1 teaspoon kosher salt
  • freshly grated parmesan
  1. Preheat over to 400 degrees. Roast potatoes until tender, about an hour and a half. 

  2. Let potatoes cool for a bit. Using a towel (to not burn your fingers!) peel the potatoes and break in half. Weigh potatoes. You want for every pound of cooked potato's, 1 cup of flour and one egg, whisked. 

  3. Once weighed, rice potatoes evenly out on top of your work area. Evenly sprinkle salt, 3/4 of flour and egg over riced potatoes. 

  4. Gently, work dough with a bench scraper or hands, until formed into a ball. Sprinkle rest of flour over the dough if needed. Or when rolled. 

  5. Cut dough into 4 pieces and on a floured surface, roll dough into a 3/4-inch-thick rope. Cut and roll each piece on a gnocchi board or on a fork to make the ridges. Transfer to a baking sheet.

  6. Bring a pot of salted water to a boil and place gnocchi in. Once they float to the top they are done.

  7. If not using, they can be frozen up to a month.