Skirt Steaks with Red Chile Sauce and Creamy Romaine Slaw | Red Meat Recipes | Weber CA

Ingredients

• large dried New Mexico or guajillo chile peppers, 30 to 35 grams total, stemmed and seeded
• heads of romaine lettuce, thinly sliced
• large radishes, thinly sliced
• 25 grams loosely packed fresh cilantro leaves
• small red onion, cut into thin half-moons
• 30 grams sliced, pickled jalapeno chile peppers (from a jar), roughly chopped, plus 60 millilitres of the pickling liquid for the dressing
• 110 grams coarsely crumbled feta cheese
• 90 milliliters Mexican crema or sour cream
• 90 milliliters mayonnaise
• Freshly ground black pepper
• Vegetable oil
• ground cumin
• Kosher salt
• 910 grams skirt steak, about 0.5 to 1 centimetre thick, trimmed of excess surface fat, cut crosswise into four to six serving portions