Grilled Peri Peri Skirt Steak
- 6 red chilies, halved lengthwise and seeded
- 1 red bell pepper, cut into large chunks
- 3 teaspoons canola oil
- 1/4 cup diced yellow onion,
- 4 cloves garlic, minced
- 2 teaspoons tomato paste
- 1/2 cup white vinegar
- Juice of 1 lime
- 2 teaspoons kosher salt, plus more for seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 2 pounds skirt steak, cleaned and trimmed
- Freshly ground black pepper
Preheat the oven to 400 degrees F. Place the chilies and red pepper on a baking sheet, toss with 2 teaspoons of the canola oil and roast for 20 minutes. Once cool enough to handle, finely chop.
Heat the remaining teaspoon of canola oil in a saute pan over medium heat, add the onion and garlic and sweat until softened, 5 to 8 minutes. Add the tomato paste and cook until lightened in color, 1 to 2 minutes.
Combine the pepper mixture with the vinegar, lime juice, salt, paprika, and red pepper flakes in a food processor and pulse until combined. While the food processor is running, stream in the olive oil slowly to achieve a smooth puree, similar in to texture to ketchup. Set aside 1/3 of the sauce for serving.
Place the steak and the remaining 2/3 of the sauce in a large re-sealable plastic bag; toss to coat and marinate in the refrigerator for 2 to 4 hours.
Preheat a grill to medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve with the reserved sauce on the side.
Recipe courtesy Guy Fieri
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Guy Fieri