Servings: 4
Ingredients
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 tsp kosher salt
- 1/2 avocado�diced
- 1/2 cup cucumbers small diced
SKIRT STEAK:
- 2 pound Skirt Steak
- 22 grams ancho chiles dried roughly 2-3 dried
- 13 gram New Mexico Chiles dried roughly 2-3 dried
- 2 cloves Garlic
- 4 Whole Cloves
- 4 whole allspice berries
- 1 tsp annatto seeds (achiote seeds)
- juice of one orange
- 1/4 tsp cinnamon ground
- 2 and 1/2 tsp kosher salt
- 3 tbsp brown sugar
- 1 tsp chipotle chile powder
Instructions
- Preheat oven to 400 degreesIn 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!