Whether I go to or have a barbecue, two things are a must, steak and beer. I used to eat a lot more red meat than I do now but sometimes it’s hard to beat a good steak. The beer on the other hand, well I could go the obvious route and say “I am Irish after all” but the fact is, I just like beer. That’s a whole different story so we’ll tackle that another time.
You may have noticed that this was on the menu or in the group pictures from my last post, Hollywood Dinner Party. The steak was the main focus but the sauce worked brilliantly with it.
2 lbs grass fed skirt steak
I did a very simple rub for the steak:
1 oz dry mustard
1 oz chili powder
1/2 oz cayenne
2 oz brown sugar
1 oz orange zest
1 oz paprika
1 oz garlic powder
1 oz onion powder
1/2 oz salt
1/2 oz black pepper
The Guajillo sauce recipe is pretty straight forward and is bursting with flavor. They are usually found dried and packaged. Depending on where you are in the world try and find a variety of dried whole chili peppers and use in the same way.
REMOVE SEEDS from each chili or you won’t be able to taste anything.
In medium hot dry saute pan toast the chilies ’til the aroma is released and chilies are dark. Once done, hydrate in enough cold water to cover them for 30 mins.
Once softened, drain and puree with some of the water used to hydrate along with 2 garlic cloves, oregano, & marjoram. You want to puree them to a pulp (a thick puree) so only add enough water to do so. Pour the puree into a saucepan, bring to a boil and reduce to simmer. Mixture should be 1 part chili puree to 3 parts beef broth (for example if you get 1 cup of chili puree, add 3 cups of broth). Simmer until sauce is reduced by 1/3. Taste and season if necessary.