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Meats | |
| 6 red chilies, halved lengthwise and seeded 1 red bell pepper, cut into large chunks 3 teaspoons canola oil 1/4 cup diced yellow onion, 4 cloves garlic, minced 2 teaspoons tomato paste 1/2 cup white vinegar Juice of 1 lime 2 teaspoons kosher salt, plus more for seasoning 1/4 teaspoon smoked paprika 1/4 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil 2 pounds skirt steak, cleaned and trimmed Freshly ground black pepper | |
| Preheat the oven to 400 degrees F. Place the chilies and red pepper on a baking sheet, toss with 2 teaspoons of the canola oil and roast for 20 minutes. Once cool enough to handle, finely chop. Heat the remaining teaspoon of canola oil in a saute pan over medium heat, add the onion and garlic and sweat until softened, 5 to 8 minutes. Add the tomato paste and cook until lightened in color, 1 to 2 minutes. Combine the pepper mixture with the vinegar, lime juice, salt, paprika, and red pepper flakes in a food processor and pulse until combined. While the food processor is running, stream in the olive oil slowly to achieve a smooth puree, similar in to texture to ketchup. Set aside 1/3 of the sauce for serving. Place the steak and the remaining 2/3 of the sauce in a large re-sealable plastic bag; toss to coat and marinate in the refrigerator for 2 to 4 hours. Preheat a grill to medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve with the reserved sauce on the side. | |
Unrated | |
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