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Garlic Guajillo Steak

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Ingredients

Scale
  • 3–4 dried guajillo peppers
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp lime juice (can substitute with lemon juice)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (optional for extra heat)
  • Salt and black pepper to taste

For the Steak:

  • 1 lb flank steak (or your preferred cut of beef)

Preparation:

  1. Prepare the Guajillo Peppers:
    • Start by removing the stems and seeds from the dried guajillo peppers. You can do this by slicing the peppers open or simply tearing them with your hands.
  2. Toast the Peppers:
    • Heat a small skillet over medium heat and lightly toast the guajillo peppers for 1-2 minutes, flipping them halfway through to avoid burning.
  3. Soak the Peppers:
    • Once toasted, place the guajillo peppers in a bowl and pour about 1/2 cup of hot water over them. Let the peppers soak for 15-20 minutes, which will soften them and allow them to release their full flavor.
  4. Prepare the Marinade:
    • While the peppers are soaking, prepare the marinade. In a blender or food processor, combine the soaked guajillo peppers, minced garlic, olive oil, apple cider vinegar, soy sauce, lime juice, cumin, smoked paprika, chili powder, salt, and pepper. Blend until smooth. If the mixture is too thick, add a tablespoon or two of water to achieve a pourable consistency.

Instructions

  • Marinate the Steak:
    • Place your steak in a shallow dish or resealable plastic bag. Pour the prepared marinade over the steak, making sure it is evenly coated on all sides.
    • Seal the bag or cover the dish and refrigerate for at least 1 hour, although 3-4 hours or even overnight will give the steak a richer flavor.
  • Preheat Your Grill or Skillet:
    • Preheat your grill or skillet to medium-high heat. If you’re using a grill, ensure it is properly oiled to prevent sticking. A cast-iron skillet is an excellent choice for searing the steak because it retains heat well and helps create a beautiful crust on the meat.
  • Cook the Steak:
    • Once the grill or skillet is hot, carefully place the marinated steak on the surface. Grill or sear the steak for about 4-5 minutes per side for medium-rare, adjusting the time depending on the thickness of the steak. For a medium steak, cook it for 6-7 minutes per side.
    • If you’re using a skillet, make sure not to overcrowd it—cook the steak in batches if needed.
  • Check for Doneness:
    • To check the doneness of your steak, use a meat thermometer. Aim for an internal temperature of 130-135°F for medium-rare and 140-145°F for medium. The best way to get an accurate reading is by inserting the thermometer into the thickest part of the steak.
  • Let the Steak Rest:
    • After cooking, transfer the steak to a plate and let it rest for 5-10 minutes. This resting period helps the juices redistribute throughout the steak, ensuring a tender and juicy result.
  • Slice and Serve:
    • Once the steak has rested, slice it thinly against the grain. Cutting against the grain helps break up the muscle fibers and results in a more tender bite.
    • Serve the steak immediately with your favorite sides, such as roasted vegetables, rice, or a fresh salad.

Notes

  • Tenderizing Steak:

    • Flank steak is a great choice for this recipe because it’s flavorful and tender when marinated. If you’re using a tougher cut of beef, like skirt steak, you may want to tenderize it with a meat mallet or score the surface with a sharp knife before marinating.

  • Substituting Guajillo Peppers:

    • If you can’t find guajillo peppers, try substituting with ancho or pasilla peppers for a similar smoky flavor. Alternatively, a combination of smoked paprika and chili powder can mimic the flavor profile of guajillo peppers.

  • Adjusting Heat Level:

    • If you prefer a milder steak, reduce or eliminate the chili powder. You can also add a touch of honey to balance out the heat with sweetness if desired.

  • Marinating Time:

    • Marinating the steak for at least 1 hour is the minimum for flavor absorption, but marinating it overnight will provide deeper flavor and tenderness. If you’re in a rush, a 30-minute marinade will still yield tasty results.

  • Grilling Tips:

    • Make sure your grill is preheated and oiled to prevent the steak from sticking. Also, avoid moving the steak around too much while cooking—let it sear to form a crispy, caramelized crust.

  • Resting the Steak:

    • Resting the steak after cooking is essential for ensuring it remains juicy and tender. Cutting into the steak too soon will cause the juices to run out, making the meat dry.

Find it online: https://inarecipes.com/garlic-guajillo-steak/