Cuban Skirt Steak


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This one came from Bon Appetit magazine not too long ago. It's another multi-stage dish, but again it's not hard and can be made almost at leisure. The steaks go great with the accompanying red-onion mojo sauce.


Ingredients You'll Need

* 4 cups water
* 3 cups coarsely chopped fresh cilantro (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 teaspoon salt
* 1 teaspoon ground black pepper
* 8 6-8 oz skirt steaks


Directions

1. Preheat oven to 350 degrees.


Combine first nine ingredients in blender.


Puree until mixture is almost smooth.


Arrange steaks in a 15x10x12-inch glass baking dish.


Pour marinade over.


Cover tightly with foil.


Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover in refrigerate in marinade overnight.


2. Remove steaks from marinade and pat dry with paper towels.


Sprinkle steaks on both sides with salt and pepper.


Pour 1/3 cup vegetable 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.


Serve with red-onion mojo and lime slices.


Questions, Comments & Reviews



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