Skirt Steaks with Red-Onion Mojo |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 4 cups water | 3 cups coarsely chopped fresh cilantro (from about 2 large bunches) | 7 large garlic cloves, peeled |
| 1/4 cup red wine vinegar | 3 tablespoons pickling spice | 2 tablespoons chopped fresh oregano |
| 2 teaspoons ground cumin | 1-1/2 teaspoons salt | 1 teaspoon ground black pepper |
| 8 6 to 8-ounce skirt steaks | 2/3 cup vegetable oil, divided | fresh lime slices |
| RED-ONION MOJO: 1/2 cup extra-virgin olive oil | 2 very large red onions, halved lengthwise, thinly sliced crosswise (about 5 cups) | 1/2 cup fresh lime juice |
| 2 cups (loosely packed) fresh cilantro leaves (from 1 large bunch) | ||
| 1 | Preheat oven to 350 F. Combine first 9 ingredients in blender. Puree until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight. |
| 2 | Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve. |
| 3 | RED-ONION MOJO: Heat oil in heavy large skillet over medium-high heat. Add onions and saute until tender and translucent but not brown, about 10 minutes. |
| 4 | Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves. |