Using the same marinade for steaks as for fajitas gives great results. It is particularly flavorful on skirt steak, served not as strips, but as a single-serving steak. I also enjoy it on flank steak or a New York strip. Poblano Grits are a great go-with.
Makes 4 servings
4 (4- to 6-ounce) skirt, flank, or New York strip steaks
8 garlic cloves, smashed
1 cup coarsely chopped white onion
½ teaspoon salt
Vegetable oil
½ cup soy sauce mixed with ¼ cup water
Enchilada Queen Seasoning Blend, as needed
Rinse the steaks and pat dry.
In a blender jar or work bowl of a food processor, combine the garlic, onion, and ¾ cup water. Process on high speed for at least 20 seconds, until the garlic and onion virtually dissolve.
Transfer the pureed garlic and onion with their liquid to a large measuring cup. Add the salt and 2¾ cups water. Stir to dissolve the salt.
Place the steaks in a shallow nonreactive pan or large plastic bag with zipper seal. Pour the garlic marinade over the meat. Cover or seal; marinate for 2 to 4 hours in the refrigerator.
Remove the meat from the refrigerator. Drain and discard the marinade. Let the meat sit at room temperature for up to 1 hour.
Meanwhile, light a wood or hardwood charcoal fire at least 30 minutes before you are ready to cook. Coals are ready when covered with a light coating of gray ash. Or preheat a gas grill to medium-high for 30 minutes.
When ready to cook, rub the grill surface lightly with oil. Place the steaks over the fire in the center of the grill. The heat should be high enough to sear the surface of the meat when it touches the hot grill.
Brush lightly with the soy sauce and water mixture and lightly sprinkle the seasoning blend over the steaks. Immediately turn and brush with the soy sauce and water mixture and season with the seasoning blend. Cook for 3 to 4 minutes on each side for medium-rare internal temperature. Adjust the cooking time based on the thickness of the steaks and desired degree of doneness.
Serve with Frontera Grilled Onions and Peppers.
Makes about 2¼ cups
¼ cup vegetable oil
4 garlic cloves, smashed
1 cup (2 sticks) unsalted butter
½ cup dry red wine
½ cup Worcestershire sauce
1½ tablespoons fresh lemon juice
In a small skillet over medium heat, warm the oil until it shimmers. Stir in the garlic and cook until browned, about 2 to 3 minutes.
Reduce the heat. Add the butter, stirring until melted. Stir in the wine, Worcestershire sauce, and lemon juice. Simmer for 5 minutes. Set aside off the heat until ready to use.
Red-hot mesquite fire for grilling at Sylvia’s Enchilada Kitchen restaurant.