Cuban Skirt Steak
CATEGORIES
INGREDIENTS
  • * 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. 1. Preheat oven to 350 degrees.
  2. Combine first nine ingredients in blender.
  3. Puree until mixture is almost smooth.
  4. Arrange steaks in a 15x10x12-inch glass baking dish.
  5. Pour marinade over.
  6. Cover tightly with foil.
  7. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover in refrigerate in marinade overnight.
  8. 2. Remove steaks from marinade and pat dry with paper towels.
  9. Sprinkle steaks on both sides with salt and pepper.
  10. Pour 1/3 cup vegetable oil into each of 2 heavy large skillets; heat over high heat until oil is very hot.
  11. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side.
  12. Drain briefly on paper towels.
  13. Serve with red-onion mojo and lime slices.
RECIPE BACKSTORY
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.