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Betsy Block

Red Chile-Marinated Skirt Steak


By Tony Maws, Craigie Street Bistrot

5 pounds of skirt or hangar steak

For Marinade:
6 New Mexican dried red chiles (rehydrated)
6 garlic cloves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 cloves
10 allspice berries
1 tablespoon ground ginger
1 tablespoon dried thyme
2 teaspoons black peppercorns
1 cup canola oil
cup soy sauce
salt to taste


Grind all of the spices and seed the chiles. Put all marinade ingredients into a blender and puree. Rub on skirt steak and let sit overnight. Grill to desired level of doneness.