Grilled Mexican Skirt Steak

Here is another Mexican recipe for the grill (indoors or out).  We are finally suppose to get some weather that will encourage us to grill outdoors.  You can make this into an sandwich or put it in a tortilla for a roll up.  It is complete with mayo, steak sauce and black bean recipes.    

Grilled Mexican Skirt Steak

1 medium red onion

Vegetable oil

1 pound skirt steak

2  24 inch baguettes

Simple Mashed Black Beans (see recipe below)

Chipotle Steak Sauce (see recipe below)

Avocado Cilantro Mayonnaise (see recipe below)

2 cups shredded Mexican cheeses

Grill the onions over medium heat.  Brush both sides of the onion slices with a little oil, sprinkle with salt, and lay in a single layer on the grill. Grill, turning at least once, until richly browned and soft, about 10 minutes.  Put on a cutting board.

Grill the steak.  Brush both sides of the steak with a little oil, sprinkle with salt and lay on the grill.  Grill, turning at least once, until the steak is medium (or more well done if you like) about 7 minutes.  Transfer to the cutting board.  Chop the onion and steak into small pieces (about ½ inch).  Put in a skillet and keep warm on the grill.

Assemble the tortas.  Cut the baguette in half, then split each half lengthwise.  Scratch out most of the soft bread from the top and bottom.  Smear the bottom pieces with beans and lay face down on the grill to warm for a minute.  Flip them over and spoon a portion of the filling into each piece.  Splash about 1/4 of the chipotle sauce over the meat on each piece.  Smear each top baguette piece with avocado mayo, then press in a portion of the cheese. Set each top piece over a bottom.  Turn the tortas over the fire until the cheese is melted and the bread is crisp, usually about 8 minutes.  Cut each half in half and serve.

Simple Mashed Black Beans

2 tablespoons vegetable oil or lard

3 garlic cloves, peeled and finely chopped

1 15-ounce can black (or other color) beans, drained

In a large skillet, heat the oil over medium.  Add the garlic and stir for a minute.  Add the beans.  Use a potato masher or back of a large wooden spoon to mash the beans into a coarse puree.  Remove from the heat and stir in enough water to give the beans an easily spreadable consistency, usually about 2 tablespoons.  Taste and season with salt, usually about 1/2 teaspoon.

Chipotle Steak Sauce

1 14-ounce can diced tomatoes in juice (preferably fire-roasted)

3 garlic cloves, peeled and halved

3 canned chipotle chilies en adobo

1/2 teaspoon dried oregano, preferably Mexican oregano

2 tablespoons cider vinegar

Salt

In a food processor or blender, combine, the tomatoes, garlic, chilies, oregano and vinegar.  Process the sauce until smooth.  Pour into a small saucepan and bring to a simmer over medium heat.  Simmer 15 minutes; remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce.  Taste and season highly with salt, usually 1 1/2 teaspoons.  Cool, pour into a bottle and refrigerate until needed.

Avocado-Cilantro Mayonnaise

1/2 cup mayonnaise

1 avocado

1/4 cup chopped cilantro

In a food processor, combine the mayonnaise, avocado and cilantro.  Pulse until mayo and avocado are thoroughly combined.  Taste and season with salt, usually about 1/4 teaspoon.

Tomorrow I'll share a Mexican mole sauce I fell in love with.  

Have a great day, be happy and may God bless you and yours.