Categories: Beef main dish
Ingredients
- 1 jalapeno pepper
- 1/2 cup dry red wine
- 3 Tbsp. Worcestershire sauce
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 2 lb. skirt steaks
- 1 1/4 tsp. lime juice
- 2 Tbsp. olive oil
- 1 minced garlic clove
- kosher salt
- freshly ground pepper
Directions
- Halve, seed and mince the jalapeno pepper. Combine wine, Worcestershire sauce, cilantro, olive oil, half of the4 jalapeno pepper, and minced garlic, in a large zip-top plastic bag. Add the skirt steaks; seal and chill 30 minutes to 24 hours. (If marinating overnight, let steak stand in marinade at room temperature 30 minutes.) Remove from marinade, discarding marinade. Sprinkle steak with 1 1/4 tsp. kosher salt and pepper. Heat a grill pan over medium-high heat. Cook steaks, in batches, 2 minutes on each side (medium-rare) or to desired doneness. Remove from grill pan, cover loosely with aluminum foil, and let stand 5 minutes. Stir together cilantro, lime juice, olive oil, garlic, ad remaining half of jalapeno pepper. Season with kosher salt and freshly ground pepper to taste. Cut steaks into thin slices. Sere with cilantro sauce.