Whether I go to or have a barbecue, two things are a must, steak and beer. I used to eat a lot more red meat than I do now but sometimes it's hard to beat a good steak. The beer on the other hand, well I could go the obvious route and say "I am Irish after all" but the fact is, I just like beer. That's a whole different story so we'll tackle that another time.You may have noticed that this was on the menu or in the group pictures from my last post, Hollywood Dinner Party. The steak was the main focus but the sauce worked brilliantly with it.
I did a very simple rub for the steak:
1-ounce dry mustard
1-ounce chili powder
1/2-ounce cayenne
2-ounces brown sugar
1-ounce orange zest
1-ounce paprika
1-ounce garlic powder
1-ounce onion powder
1/2-ounce salt
1/2-ounce black pepper
Mix all the above ingredients together in a bowl. Coat the grass-fed steak on all sides with the rub for a couple of hours and refrigerate until needed. Since skirt steak is a thin cut of meat, be sure to let it stand at room temperature before grilling so the meat will cook evenly.
The Guajillo sauce recipe is pretty straight forward and is bursting with flavor. They are usually found dried and packaged. Depending on where you are in the world try and find a variety of dried whole chili peppers and use in the same way.
Recipe:
REMOVE SEEDS from each chili or you won't be able to taste anything.
In medium hot dry saute pan toast the chilies 'til the aroma is released and chilies are dark. Once done, hydrate in enough cold water to cover them for 30 mins. Once softened, drain and puree with some of the water used to hydrate along with 2 garlic cloves, oregano, & marjoram. You want to puree them to a pulp (a thick puree) so only add enough water to do so. Pour the puree into a saucepan, bring to a boil and reduce to simmer. Mixture should be 1 part chili puree to 3 parts beef broth (for example if you get 1 cup of chili puree, add 3 cups of broth). Simmer until sauce is reduced by 1/3. Taste and season if necessary.
The Guajillo sauce recipe is pretty straight forward and is bursting with flavor. They are usually found dried and packaged. Depending on where you are in the world try and find a variety of dried whole chili peppers and use in the same way.
Recipe:
REMOVE SEEDS from each chili or you won't be able to taste anything.
In medium hot dry saute pan toast the chilies 'til the aroma is released and chilies are dark. Once done, hydrate in enough cold water to cover them for 30 mins. Once softened, drain and puree with some of the water used to hydrate along with 2 garlic cloves, oregano, & marjoram. You want to puree them to a pulp (a thick puree) so only add enough water to do so. Pour the puree into a saucepan, bring to a boil and reduce to simmer. Mixture should be 1 part chili puree to 3 parts beef broth (for example if you get 1 cup of chili puree, add 3 cups of broth). Simmer until sauce is reduced by 1/3. Taste and season if necessary.
Note: I used the whole bag for my dinner party of 20 people. Not to worry if you have left over sauce as you can toss it in a stew.
Skirt steak is perfect for barbecuing. Sear it quickly for 3-4 mins. on a hot grill. Let it rest for another 3-4 mins. When slicing skirt steak always carve diagonally across the grain as it's quite a tough cut of meat.
Wait 'til you try this, delicious.
