Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

By á-4606

Ingredients

• 1/4 cup canola oil
• 1/4 cup chopped fresh oregano
• 2 teaspoons ground cumin
• 8 cloves garlic, chopped
• 2 fresh bay leaves (must be fresh)
• Zest and juice of 2 limes
• Two 1 1/2-pound skirt steaks
• Salt and freshly ground black pepper
• Mango Steak Sauce, recipe follows
• Tomato Escabeche, recipe follows
• Fresh cilantro leaves, for garnish

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

1. Combine the oil, oregano, cumin, garlic, bay leaves
and lime juice in a blender and blend until smooth.
2. Put the steaks in a large baking dish, add the mari-
nade, cover and refrigerate for at least 4 hours and
up to 24 hours.

3. Prepare a charcoal grill on high heat for direct gril-
ling. Remove the steaks from the marinade and
sprinkle with salt and pepper.

4. Grill on both sides until charred and cooked to med-
ium-rare doneness, about 5 minutes per side.
5. Remove to a cutting board and let rest 10 minutes.
6. Slice against the grain into thin slices. Serve the
meat with the Mango Steak Sauce and Tomato Esca-
beche. Garnish with cilantro leaves.


Mango Steak Sauce:

2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper


1. Heat the oil in a medium high-sided skillet over med-
ium-high heat. Add the garlic and onions and cook
until soft.

2. Add the mango nectar, horseradish, honey, chile
powder, maple syrup, mustard, Worcestershire and
mangos and simmer until the mangoes are very soft
and the mixture has thickened, about 15 minutes.

3. Season with salt and pepper. Transfer the mixture to
a food processor or blender and blend until smooth.
4. Scrape into a bowl and let cool to room temperature.

Tomato Escabeche:

1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.