Skirt steak marinated in a blended salsa of toasted ancho and guajillo chiles, chipotle, citrus, garlic and cilantro, then grilled hot and fast. Half the salsa marinates the steak; the other half goes on the table.

Ingredients

For the salsa and marinade

• 3 dried ancho chiles, stems and seeds removed
• 3 dried guajillo chiles, stems and seeds removed
• 2 chipotle peppers in adobo
• ¾ cup fresh orange juice (2–3 oranges; sour oranges if you can find them)
• 2 Tbsp fresh lime juice
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp soy sauce
• 2 Tbsp fish sauce
• 2 Tbsp dark brown sugar
• 1 small bunch cilantro, leaves and tender stems
• 6 cloves garlic
• 1 Tbsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• Kosher salt

For the steak

• 2 lb skirt steak, trimmed and cut with the grain into 5–6 inch pieces

For serving

• Warm corn or flour tortillas
• Lime wedges, diced onion, cilantro and avocado

Instructions

1. Microwave the ancho and guajillo chiles on a plate for 10–20 seconds, until pliable and fragrant.
2. Blend the chiles with the chipotles, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin and coriander until smooth, about 1 minute. Season with salt.
3. Pour half into a sealed container and refrigerate; this is your salsa for serving. Stir 2 tsp more salt into the other half (it should taste a little too salty). This is the marinade.
4. Coat the steaks in the marinade, put them in a zip-top bag with any extra marinade, press out the air and refrigerate for 3–12 hours.
5. When you’re ready to cook, take the salsa out of the fridge. Get a grill very hot: bank the coals on one side of a charcoal grill, or set half the burners of a gas grill to high. Clean and oil the grates.
6. Wipe the excess marinade off the steaks and grill over the hottest part, turning occasionally, until well charred and 110°F in the center, 5–10 minutes total.
7. Rest for 5 minutes, slice thinly against the grain and serve with the salsa, tortillas, lime, onion, cilantro and avocado.

Notes & substitutions

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