Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Total Time:
24 hr 50 min
Prep:
30 min
Inactive:
24 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
  • 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
  • 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
Directions

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

Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.

Mango Steak Sauce:

Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. 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. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.

Tomato Escabeche:

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


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Pairs Well With
Merlot

Jammy, earthy red wine

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    This recipe is featured in:

    Great Grilled Mains