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Ингредиенты
- 1/3 c coarsely chopped parsley, cilantro
- 1/2 small red onion, chopped
- 1/2 medium fresh serrano or jalapeno chili including seeds
- 1 garlic clove, peeled
- 1 tbsp lime juice
- 1 tbsp olive or veg oil
- 1 tbsp worcestershir sauce
- 2 tsp salt
- 1 tsp dijon mustard
- 1/4 tsp pepper
- 2 lbs trimmed skirt steak cut widthwise into 3-4 pieces
Инструкции
- combine all the ingredients except the steak, in a blender and process until fairly smooth
- Put the steak in a bowl and pour in the marinade. rub the marinade onto the steak with your fingers to ensure coating all over. cover the bowl and refrigerate for up to 3 hrs
- preheat gill or heavy skillet over high heat. cook the steak in batches
- turning over once, until both sides are well browned and the steak are cooked to your liking. let the steaks rest on a plate for about 3 min then cut them against the grain into smaller pieces
- serve on tortillas and spread with salso or serve with lime wedges.good with pecan chipotle salsa
- pecan chipotle salsa:
- 3 dried chipotle mora chiles (small purplish-red) wiped clean and stemmed
- 1/2 c pecans, coarsly chopped
- 2 tbsp olive or veg oil
- 1/2 c finely chopped white onion
- 1 garlic clove finely chopped
- 1/2 tsp salt
- Toast chiles in small pan turning them over occasionally until puffed and blistered. 3-5 minutes transfer them into blender along with 1/2 c water
- preheat the oven to 350 and toast the pecans in one layer on a sheet 5-8 minutes. transfer them to the blender. blend the mixture to form a slightly chunkly puree, gradually adding more water if necessary to blend.
- wipe the small pan clean, add the oil and set over medium heat. add the onion and garlic and cook till translucent and soft. add the blended mixture to the pan, then pour 1 tbsp of water into the blender to loosen the remaiing puree and pour it into the pan. add the salt and let the mixture come to a strong simmer, stirring constantly, turn off the heat. let the salsa cool then season it to taste with more salt.
