Skirt Steak with Ancho-Onion Steak Sauce

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My family and I thought this was very tasty; a very nice combination of spicy and smoky flavor. I followed the ingredients and directions to a T as I do whenever I cook something for the first time. The sauce was a little spicy, but it was a slow building spice that was not overpowering whatsoever. The sauce was relatively easy and quick to make. If I had to be picky I would say that the sauce came out a bit thicker than I expected it to be, but this wasn't a real issue.

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This was disappointing. The sauce is quite a lot of work (get out that food processor; clean it up, but it's really pretty blaw. Doesn't add much to the steak. I thought the steak was better without the sauce. I won't make it again.

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I couldn't find ancho peppers, so I substituted chipotle peppers in adobo sauce for the peppers and tomato paste. We loved it. I normally have difficulty grilling steaks, but I found this to be perfectly done for me. Also added garlic to the onions. Yum!

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Expected this to be a lot more exciting than it was. The sauce was good and had a nice depth of flavor but it didnt taste as great as it looked and it didn't have any pop. I specifically went out and bought dried ancho peppers for this recipe which I now regret doing. My husband liked it but I felt it was average. Not special enough to make again.

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In metro NY go to Fairway in Paramus or Manhattan

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The Ancho-Onion Steak Sauce save the day! Skirt Steak is not a "ahppy" steak, IMO, and will treat you bad if you dare overcook it.
My market provides it as a thin steak, folded onto strips in a single package. It looked nothing like the steak that Rachael unwrapped and placed on her TV show grill.
I gave it a scant 2 minutes a side on my outdoor grill, which gets to 550 degrees, and I barely avoided shoe leather consistency. So be advised.
Grill skirt steak with great care!
And this steak sauce made the skirt steak a big hit in my household. Surprisingly tangy, yet not hot peppery hot. I used the microwave method to steep some dried ancho chiles that had to have been 3 years old! They crumbled like old potato chips, making it easy to remove the seeds and stalk before steeping.
I used up almost all the Chicken Stock in the puree step, adding it little by litte until I got a paste consistency.
Bravo, Rachael. I give this recipe 5 stars for the great sauce. Skirt steak is not cheap and is tricky to grill. We enjoyed it wrapped up in grilled flour tortillas with grilled onions and bell peppers and plenty of sauce.
P.S. Anybody else seeing error messages after trying to post comments? For 2 weeks now I get this message after every attempt:
<Sorry, we could not publish your review. We are working to correct this. Please wait a few moments and review this recipe again.>
Please advise. And thanks!

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I looked in three stores but couldn't find skirt steaks, so I bought a "skillet steak" that was a beautiful cut of chuck. Hopefully, it will work in this recipe. Has anyone else substituted a different cut of meat for this recipe? I'll be trying this skillet steak next week.

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I'd like to know where Rachael shops. I live in the Metro NY area and skirt steak is one of the most expensive cuts of beef in the supermarket!

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Great, easy recipe - I'm from San Antonio and this is just hot enough to satisfy all!