Grill skirt steak coated with a brown sugar-chipotle rub and serve it with a mango-habanero salsa.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons packed light brown sugar
- Pinch of chipotle chile powder
- Kosher salt and freshly ground black pepper
- 1 pound skirt steak, trimmed and cut into 4 equal portions
- 1 clove garlic
- 2 tablespoons coarsely chopped fresh cilantro
- 1 tablespoon olive oil, plus more for oiling the grill grates
- 1 habanero chile, stemmed, seeded, and finely chopped
- 1 ripe mango, peeled, seeded and diced (about 1 1/4 cups)
- 2 limes, 1 juiced and 1 cut into wedges
- 2 scallions, thinly sliced
Instructions
- Preheat a grill to high heat.
- Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
- While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
- Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 319 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 24 g |
| Cholesterol | 74 mg |
| Sodium | 532 mg |
Reviews
This was AMAZING. The salsa can be eaten as a snack with chips. So easy, and flavorful. Restaurant quality. I recommend getting a fatter piece of meat for tenderness.
Awesome.. great flavor..