Grilled Skirt Steak with Pistachio/Chipotle Salsa

Grilled Skirt Steak with Pistachio/Chipotle Salsa

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Credit: Ben Berryhill, Chef/Owner, Red Drum, Charleston, N.C.
The National Culinary Review, January 2014


1 mango
1 small red onion
3 garlic cloves
1 red jalapeño, stem removed
1 green jalapeño, stem removed
2 tomatoes, stems and seeds removed
1 sprig rosemary, stem removed
1½ cups grapeseed or vegetable oil
3 lbs. skirt steak, trimmed of excess fat, cut in 6 pieces
¼ lb. butter, melted
2 T. barbecue spice or rub
Salt and pepper, to taste
6 flour tortillas
Pistachio/Chipotle Salsa (recipe follows)

Pistachio/Chipotle Salsa
½ cup canned chipotle chilies in adobo, seeds removed, minced
8 ripe Roma tomatoes, stems and seeds removed
6 garlic cloves, peeled
4 T. minced cilantro
1 qt. water
2 T. salt
½ t. freshly ground black pepper
½ cup roasted pistachios, crushed to slightly break


1. To prepare marinade: Chop mango, red onion, garlic, red and green jalapeños, tomatoes and rosemary; combine with oil. Generously brush meat all over with marinade; roll up each piece in cylinder. Arrange in shallow pan; pour on remaining marinade. Cover; marinate in refrigerator 24 hours.

2. About 30 minutes before cooking, remove meat from refrigerator. Heat grill or broiler to very hot. Brush steaks with melted butter; season with barbecue spice, salt and pepper. Cook until seared on both sides, 3-4 minutes per side for medium-rare. Transfer to cutting board; allow to rest 1minute. Slice across grain into diagonal strips. Serve hot with warm flour tortillas and pistachio/chipotle salsa.

Pistachio/Chipotle Salsa
Method: In medium saucepan, combine chilies, tomatoes, garlic, cilantro, water, salt and pepper. Bring to a boil; reduce to a simmer. Cook, uncovered, about 20 minutes, until liquid reduces by a third and tomato skins fall off. Cool. Pour into blender; puree until smooth. Add pistachios.


6 servings


Beef, Main Dish, The National Culinary Review

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