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Grilled Skirt Steak and Roasted Tomatillo Sauce


Cooking Light Recipe
Calories: 227
Fat: 11.4g
Saturated fat: 3.3g
Monounsaturated fat: 6.3g
Polyunsaturated fat: 1g
Protein: 19.9g
Carbohydrate: 11g
Fiber: 1.8g
Cholesterol: 48mg
Iron: 3.5mg
Sodium: 543mg
Calcium: 58mg

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  • 1 cup boiling water
  • 1 dried guajillo chile, stemmed
  • 3 tablespoons chopped fresh oregano, divided
  • 2 tablespoons fresh lime juice, divided
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground cumin, divided
  • 8 garlic cloves, divided
  • 1 (1-pound) skirt steak, trimmed
  • 1/2 cup sliced onion
  • 8 ounces tomatillos, husks removed
  • Cooking spray
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • Dash of sugar
  • 2 tablespoons chopped fresh cilantro


Preparation time 33mins
Cooking time 113mins


Step 1

1. Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.

2. Preheat oven to 450°.

3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.

4. Preheat the grill to high heat.

5. Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.

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