Grilled Skirt Steak With Guajillo Chile Sauce

Grilled Skirt Steak With Guajillo Chile Sauce

6 10-oz. skirt steaks, seasoned and grilled to medium

1/4 cup Mexican oregano

2 cups white onion, chopped

1/2 cup fresh garlic, chopped

2 tsp. cumin

1 tsp. black pepper

10 guajillo chiles

4 cups water

1/4 cup oil

In a dry sauté pan, lightly toast chiles (Do not blacken.); cover with water to soak and remove stems, then drain.

In a saucepan, heat oil over high heat. Sauté onions and garlic until browned. Add cumin, oregano, salt, pepper, chiles and water. Bring to a simmer, then cook 10 minutes over medium heat. Let mixture cool, then blend in a blender until smooth.

Divide evenly onto 6 plates; serve with skirt steaks.

Source: Los Sombreros