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Recipes

Skirt Steaks with Red-Onion Mojo

By Douglas RodriguezPhotography by Pornchai Mittongtare
Image may contain Plant Food and Produce

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

4

cups water

3

cups coarsely chopped fresh cilantro (from about 2 large bunches)

7

large garlic cloves, peeled

1

/4 cup red wine vinegar

3

tablespoons pickling spice

2

tablespoons chopped fresh oregano

2

teaspoons ground cumin

1

1/2 teaspoons salt

1

teaspoon ground black pepper

8

6- to 8-ounce skirt steaks

2

/3 cup vegetable oil, divided

Red-Onion Mojo (click for recipe)

Fresh lime slices

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F.Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.

    Step 2

    Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.

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