Grilled Skirt Steak, Family Style

DifficultyIntermediate

With a south of the border twist, this steak packs a punch of flavor that will have all your guests begging for more.

Grilled Skirt Steak, Family Style

Prep Time10 minsCook Time20 minsTotal Time30 mins
Mojo de Ajo
 ½ cup olive oil
 6 garlic cloves, chopped
 ½ chipotle pepper, seeds removed and chiffonade
Steak
 2 lbs skirt steak
 ½ tsp kosher salt
  tsp fresh ground pepper
Chipotle Tomatillo Sauce
 4 chambray onions
 12 tomatillos
 ¼ cup chopped cilantro
 1 clove garlic
 2 chipotle peppers in adobo sauce, seeds removed
 ½ tsp kosher salt
 12 corn tortillas
Mojo de Ajo
1

Heat olive oil in a small sauce pan over medium heat.

2

Add garlic and cook until fragrant and pale golden brown. Turn off heat and allow to cool. Do not let garlic brown too much, it will become bitter.

3

Add pepper and mix well.

Steak
4

Clean skirt steak to remove any excess fat and season with salt, pepper, and 1 teaspoon of mojo de ajo.

5

Cover steak and set aside until needed.

6

Pre-heat KUDU grill and flat top. Lightly oil the grate.

7

Place steak on grill and cook for 3-5 minutes on each side to preferred degree of doneness.

8

Let steaks rest for 5 minutes before before slicing to serve.

Chipotle Tomatillo Sauce
9

While grilling the meat, place chambray onions and tomatillos on the grill.

10

Cook, turning constantly, until onions are soft and grill marks appear. Tomatillos skin should be blackened.

11

Place tomatillos in blender with cilantro, garlic, and chipotle peppers. Blend to a chunky consistency.

12

Season with salt to taste.

13

Place tortillas on the flat top and warm for 2 minutes each side.

14

Slice meat against the grain and place on platter.

15

Add some chipotle tomatillo sauce over the top. Serve with grilled onions and tortillas.


Recipe provided by KUDU Braai Master Hugo Ortega: 

Hugo Ortega was raised in Mexico City and Puebla, Mexico. He learned his love of cooking from his mother and grandmother, a revered mole maker. At 17, he left Mexico for Houston and began his career in the restaurant industry as a dishwasher and busboy at Backstreet Cafe before graduating from culinary school and later becoming its executive chef and owner, along with wife Tracy Vaught.

His American Dream continued when they opened Hugo’s, serving regional Mexican cuisine in 2002, Caracol, a Mexican coastal kitchen, in 2013, and Xochi, celebrating the food/drink and culture of Oaxaca, in 2017. Hugo has published two cookbooks: Hugo Ortega’s Street Food of Mexico (2012) and Backstreet Kitchen: Seasonal Recipes from Our Neighborhood Cafe (2013). He is a six-time finalist for Best Chef: Southwest at the prestigious James Beard Awards (2012, 2013, 2014, 2015, 2016, 2017).

Hugo is one of Houston’s most acclaimed chefs and believes that a chef is only as good as the last meal he cooked. He remains a fixture in his three restaurant kitchens and is an avid cyclist.

Ingredients

Mojo de Ajo
 ½ cup olive oil
 6 garlic cloves, chopped
 ½ chipotle pepper, seeds removed and chiffonade
Steak
 2 lbs skirt steak
 ½ tsp kosher salt
  tsp fresh ground pepper
Chipotle Tomatillo Sauce
 4 chambray onions
 12 tomatillos
 ¼ cup chopped cilantro
 1 clove garlic
 2 chipotle peppers in adobo sauce, seeds removed
 ½ tsp kosher salt
 12 corn tortillas

Directions

Mojo de Ajo
1

Heat olive oil in a small sauce pan over medium heat.

2

Add garlic and cook until fragrant and pale golden brown. Turn off heat and allow to cool. Do not let garlic brown too much, it will become bitter.

3

Add pepper and mix well.

Steak
4

Clean skirt steak to remove any excess fat and season with salt, pepper, and 1 teaspoon of mojo de ajo.

5

Cover steak and set aside until needed.

6

Pre-heat KUDU grill and flat top. Lightly oil the grate.

7

Place steak on grill and cook for 3-5 minutes on each side to preferred degree of doneness.

8

Let steaks rest for 5 minutes before before slicing to serve.

Chipotle Tomatillo Sauce
9

While grilling the meat, place chambray onions and tomatillos on the grill.

10

Cook, turning constantly, until onions are soft and grill marks appear. Tomatillos skin should be blackened.

11

Place tomatillos in blender with cilantro, garlic, and chipotle peppers. Blend to a chunky consistency.

12

Season with salt to taste.

13

Place tortillas on the flat top and warm for 2 minutes each side.

14

Slice meat against the grain and place on platter.

15

Add some chipotle tomatillo sauce over the top. Serve with grilled onions and tortillas.

Grilled Skirt Steak, Family Style

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