Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

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Delicious recipe. Will do again. Could not grill due to weather restrictions so I broiled the steak instead. Still amazing!

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Very tastie, I have all ready been asked to make it again and we have only just finished dish's

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Great recipe! Lovely flavour, slight sweetness to it.

The marinade was easy as all his are. Only marinaded it for 4 hours but the flavour was still here. Served it with the mango sauce which was lovely. I can't get ancho chili here, so use regular and used about 2 teas of regular chili powder. It was about right. The meat was slightly sweet with the oregano, then the mango sauce changes it again - so try it plain and with the sauce.

The Tomatoes were a wee bit vingary for us and Bobby has other recipes would would compliment this well, like the Corn and Tomato with Basil Vingarette Dressing - OMG - so good.

But the meat was fabulous. Thanks Bobby, another winner.

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The skirt steak marinade was excellent at drawing out the flavor of the meat without overpowering it. It did have a Cuban flair. I did not marinate as long as called for in the recipe due to time constraints on getting the dinner out, but the flavor was still there. The Tomato Escabeche is a fancy title for what I would call a darn good salsa with some added wine vinegar. My only quip with that part of the recipe was the quantity. It was not enough to serve the four folks in my family, so next time I will double the recipe. The Mango Steak Sauce was a welcome respite from tomato-based or Worcester sauce common to most steak sauces. I chose not to add the full two tablespoons ancho chile powder because my kids are not fans of chile heat plus I thought that two tablespoons was quite a bit. Should have trusted Bobby on that one. If I make it again, I will use the two tablespoons for sure. One tablespoon was not quite enough.

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Made this dish yesterday and it was a hit! My father-in-law ate 3 servings of the Escabeche. The flavor of the Escabeche was fantastic...I used tomatoes from that were given to me by one of my customers who has a farm....based on the all the positive and rave responses i need to make double the recipe for the Escabeche.

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Part 2: In the case of the marinade, I didn't have fresh bay leaves, but dried, so couldn't put the dried ones through the blender, obviously (and the blender seems to be necessary ONLY if you're using fresh bay instead of dried. When the marinating was done, I picked off the dried bay leaves before I put the steak on the grill. Season with salt and pepper AFTER the sauce has cooled to room temp (no reason to burn your tongue. I had a surfeit of fresh oregano in the garden, so because of my compressed timeframe I used probably twice as much of that as called for.

The flavor of the marinated steak was fabulous. Did the steak 5 minutes on each side on an indoor propane grill (with the 2400 CFM vent going!, and (after resting 10 minutes had to microwave the steak 1 minute more for it to be medium rare, though the steaks HAD been nicely charred on the grill. (I guess propane isn't as hot as charcoal....

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Love this recipe! Tried it out on my husband - he loved it. Tomorrow I am making it for a family BBQ and again in a few weeks for a pool party. I can eat the escabeche with a fork. We had extra Mango Sauce - I used some as a marinade for pork and made a vinaigrette out of the rest for salads

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This is soooo good!!!.. My kids loved it, too.. lots of ingredients and takes time to make everything, but well worth it. This is a keeper!! Thanks Bobby Flay.

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Fabulous recipe. The marinated steak is very flavorful, and the accompanying escabeche and mango steak sauce are excellent. (The sauce has a little bite thanks to the ancho chile powder, and you'll definitely have enough left over for several more meals. Served this at a small dinner party along with Cuban black beans and rice, and it was a great hit! Love Bobby's recipes.

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Super yummy, especially the mango steak sauce! Bobby, please keep the recipes coming! Yummy!