Chile’d Skirt Steak
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 lbs skirt steak, trimmed
4 garlic cloves, pressed
1/4 cup rich red wine
1 Tbsp Ancho chile powder
1 Tbsp Pasilla Negro chile powder
1 Tbsp red New Mexican chile powder
1 tsp Chipotle chile powder
1 tsp cumin powder
1/2 tsp white pepper, freshly ground
1/2 tsp salt
Place skirt steak in a large zip-lock bag. Mix all ingredients together and pour over meat and massage well until evenly covered. Remove as much air as possible and seal the bag. Refrigerate and marinate for 2-4 hours.
Oil and preheat grill to high and cook meat evenly on both sides, about 3 minutes each side. Remove from heat to a sheet of aluminum foil. Wrap and allow to rest for 15 minutes.
Place meat on a cutting board and slice thinly across the grain. Cut into bite size pieces and place in a bowl. Pour any juices from the foil over the meat.
From Larry Noggle’s Chile Peppers calendar.