Grilled Peri Peri Skirt Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 772
- Total Fat
- 60
- Saturated Fat
- 15
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 48
- Cholesterol
- 147
- Sodium
- 972
- Total: 3 hr 30 min (includes marinating)
- Active: 40 min
Ingredients
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
Directions
- 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.