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