Seared Skirt Steak: New Mexico Chile Brushed | Arteflame

Introduction

There are few things more primal and satisfying than the scent of beef searing over an open flame, especially when it is coated in a rich, earthy chile paste. This New Mexico Chile Brushed Skirt Steak is a sensory journey to the American Southwest. The rehydrated chiles create a depth of flavor that is nutty, slightly sweet, and pleasantly spicy, contrasting beautifully with the beefy richness of the skirt steak. It is the kind of meal that feels like a celebration, whether you are gathered around a backyard fire pit or just spicing up a Tuesday night dinner.

Why This Recipe is a Keeper

I adore this dish because it delivers restaurant-quality flavor with surprising ease. The magic lies in the homemade paste; unlike store-bought powders, rehydrating whole chiles unlocks a complex, velvety texture that clings to the meat and caramelizes into a savory crust. It is a high-reward recipe that makes you look like a grill master with minimal fret.

My Top Tips

• Searing Heat: Skirt steak is thin, so you need your grill or Arteflame griddle screaming hot to get that char without overcooking the center.
• Slice Correctly: Always slice the meat against the grain. This shortens the muscle fibers, turning a potentially chewy cut into a tender, melt-in-your-mouth bite.

Simple Swaps

If you cannot find New Mexico chiles, Guajillo peppers offer a similar brightness and heat. You can also swap the skirt steak for flank or hanger steak, though you may need to adjust the cooking time slightly for thicker cuts.

Ingredients

The Meat

• 2 lbs Skirt Steak (trimmed of excess fat and silver skin)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Vegetable oil or melted butter (for the grill surface)

New Mexico Chile Paste

• 4-5 Dried New Mexico Chiles (stems and seeds removed)
• 3 cloves Garlic (peeled)
• 1/4 cup Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano (preferably Mexican oregano)
• 1/2 tsp Salt

Instructions

Step 1: Rehydrate the Chiles

1. Heat a small pot of water until it reaches a boil, then remove it from the heat source.
2. Place the stemmed and seeded New Mexico dried chiles into a heat-proof bowl.
3. Pour the hot water over the chiles, ensuring they are fully submerged. You may need to use a small plate to weigh them down.
4. Let them soak for about 15 to 20 minutes until they are soft and pliable. drain the chiles, discarding the soaking water as it can be bitter.

Step 2: Create the Chile Paste

1. In a blender or food processor, combine the rehydrated chiles, peeled garlic cloves, olive oil, apple cider vinegar, cumin, oregano, and salt.
2. Blend on high until you achieve a smooth, consistent paste.
3. If the mixture is too thick to spread, add a teaspoon of fresh water or more oil to loosen it slightly, though it should remain thick enough to cling to the meat.

Step 3: Season and Brush the Steak

1. Pat the skirt steak dry with paper towels to ensure a good sear.
2. Season the steak generously on both sides with sea salt and freshly cracked black pepper.
3. Using a basting brush, coat both sides of the steak with the New Mexico chile paste. Allow it to sit for at least 30 minutes at room temperature to let the flavors penetrate, or refrigerate for up to 4 hours for deeper flavor.

Step 4: Grill to Perfection

1. Fire up your Arteflame grill or standard grill, ensuring the center grate or flat top griddle is extremely hot. Skirt steak requires high heat for a short time.
2. Place the steaks directly onto the hottest part of the grill.
3. Sear for approximately 2 to 3 minutes per side. You are looking for a deep char on the paste and meat.
4. Check the internal temperature; skirt steak is best served medium-rare (130°F to 135°F) to maintain tenderness.

Step 5: Rest and Slice

1. Remove the steaks from the grill and transfer them to a cutting board.
2. Tent loosely with foil and let the meat rest for 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Slice the steak against the grain into thin strips to ensure maximum tenderness and serve immediately.

Tips

The most critical aspect of cooking skirt steak, aside from the marinade, is how you slice it. Skirt steak is a long, flat cut with very distinct muscle fibers running across the width of the meat. If you slice with the grain, the meat will be chewy and tough, regardless of how perfectly you cooked it. You must slice perpendicular to these fibers—against the grain—to shorten them, resulting in a tender, melt-in-your-mouth bite. Furthermore, because the chile paste contains garlic and solids, it can burn if left on the heat too long. Monitor your grill temperature closely; you want a rapid sear that caramelizes the paste without turning it bitter. If you are using an Arteflame, the flat cooktop is ideal for this as it provides an even sear across the entire surface of the meat.

Variations

While the earthy flavor of New Mexico chiles is the star of this dish, versatility is the hallmark of great grilling. You can easily adapt this recipe to suit different heat tolerances or ingredient availability without sacrificing the soul of the dish. If you cannot find New Mexico chiles, Guajillo peppers are a fantastic substitute with a similar heat profile and bright red color. For those who prefer a smokier, deeper flavor profile akin to BBQ, adding a chipotle pepper in adobo sauce to the blender will provide a significant depth of flavor. Here are a few ways to switch things up:

• Citrus infusion: Add the zest and juice of one lime to the paste for a tangy kick that cuts through the richness.
• Meat substitution: This paste works exceptionally well on Flank steak or Hanger steak if Skirt steak is unavailable.
• Spicy kick: Add two Arbol chiles to the blender if you want to significantly increase the heat level.
• Herbaceous twist: Blend in a small handful of fresh cilantro with the paste for a fresher, greener flavor profile.
• Sweet heat: Incorporate a teaspoon of agave syrup or honey into the paste to assist with caramelization and balance the spice.

Best pairings

To balance the robust heat and savory intensity of the New Mexico Chile Brushed Skirt Steak, you need sides that offer freshness, texture, and a bit of cooling relief. Starchy sides are excellent for soaking up the flavorful juices released by the sliced steak. A classic accompaniment is grilled street corn (Elotes), dressed with mayonnaise, cotija cheese, and chili powder, mirroring the rustic vibe of the steak. Alternatively, a simple Spanish rice or cilantro-lime rice provides a neutral backdrop that lets the meat shine. For beverages, the smokiness of the chiles pairs beautifully with a medium-bodied red wine like a Zinfandel or a Tempranillo. If you prefer beer, a crisp, cold Mexican lager with a wedge of lime is the ultimate palate cleanser, cutting through the spice and fat with refreshing carbonation.

Conclusion

Mastering this New Mexico Chile Brushed Skirt Steak recipe adds a vibrant and flavorful tool to your grilling arsenal. It moves beyond the standard salt-and-pepper routine, introducing your palate to the historical and cultural depth of Southwestern cuisine. The process of rehydrating chiles and making your own paste might seem like an extra step, but the payoff in flavor is undeniable and vastly superior to store-bought powders or sauces. This dish is a testament to the fact that simple, high-quality ingredients, when treated with respect and fire, result in the most memorable meals. Gather your friends around the grill, share the process, and enjoy the incredible combination of smoky char and tender, spicy beef.