Ancho Chile-Rubbed Skirt Steak

📝 Ingredients

• 2 ounces dried ancho chiles (about 5 peppers, seeded and stemmed)
• 1 tablespoon Chipotle Tobasco® sauce (optional)
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 6 garlic cloves (peeled)
• 1/2 red onion (quartered)
• 1/4 cup vegetable oil
• 2 pounds skirt steak
• salt (to taste)

👨‍🍳 Instructions

1. 1Remove the seeds and the stems from the ancho chiles, then cover them with hot water. Allow them to sit for 15-20 minutes, until they're soft. Drain the peppers.
2. 2Place the anchos, Tobasco, black pepper, cumin, oregano, garlic, onion and oil into a food processor and process into a smooth paste.
3. 3Place the skirt steaks into a gallon sized zip-top bag and spoon the marinade onto the meat. Make sure to fully cover the meat, then refrigerate for at least 1 hour, or up to 24.
4. 4--- To Cook on a Grill (Outdoors) ---
5. 5Remove the meat from the marinade and scrape away any excess.
6. 6Salt the meat (I use about 1/2 teaspoon per pound).
7. 7Heat grill to 400 degrees F, and grill for 3-4 minutes per side, turning only once. Total cook time should be about 6-8 minutes, depending on your desired doneness.
8. 8Allow the steak for rest for 5-7 minutes before carving into strips or bite-sized chunks.
9. 9--- To Cook on a Grill Pan (Indoors) ---
10. 10Remove the meat from the marinade and scrape away any excess.
11. 11Heat a grill pan or large skiller over high heat and brush the pan with a bit of vegetable oil.
12. 12Salt the meat (I use about 1/2 teaspoon per pound).
13. 13Cook the steak for 3-4 minutes per side, turning only once. Total cook time should be about 6-8 minutes, depending on your desired doneness.
14. 14Allow the steak for rest for 5-7 minutes before carving into strips or bite-sized chunks.