Skirt Steak With Hatch Chile Sauce - Beef Recipes - LGCM

Ingredients

• 2 tbsp. Kosher Salt
• 2 tbsp. Chili Powder
• 1 tbsp. Ground Cumin
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 1 packed tbsp. Light Brown Sugar
• 1 tbsp. Black Pepper
• 2 tsp. Cayenne Pepper (optional for spicier version)
• Use mild, medium, or extra hot peppers instead of hot peppers.
• Sub fresh oregano for the cilantro if you don’t like cilantro.
• Use a flavored olive oil – like a lemon or lime one – to bring a bit more flavor to the sauce.
• Omit the onion if you don’t like the bite of onion.
• Add a bit of chili powder or cayenne pepper to up the spice even more…
• …or add a bit of honey or sugar to counteract too much spice.
• It’s a fantastic dip for chips.
• It’s delicious as a sauce on top of other proteins like baked chicken breast, grilled pork chops , or seared tuna steaks.
• Top your eggs with this sauce for a more flavorful breakfast.
• Mix it with shredded meat to make “verde” tacos.
• Really anything you’d use salsa verde for!
• 4 Hatch Chile Peppers (I used hot peppers – use your desired level of spice)
• 1/2 Red Onion (roughly chopped)
• 1 cup Cilantro
• 1 cup Extra Virgin Olive Oil
• 2 clove Garlic (minced)
• 1 Lime
• 2 Tbsp White Vinegar
• 1 Tbsp Kosher Salt
• 1 Tbsp Cumin
• 1 Leahy’s Angus Beef Skirt Steak (1.5 – 2#)
• Urban Accents Mesa Rosa Chipotle Seasoning (see note above about seasoning)
• Once the peppers are roasted, remove from oven and let cool. When they are cool, remove the skins, stems, and seeds from the peppers.
• When the steak is seared, remove the steak from the grill and tightly wrap it in aluminum foil. Bring the foil packet inside and let sit on the counter for 10 minutes to finish cooking through.