New Mexico Chile Brushed Skirt Steak

Introduction

Few dishes capture the bold flavor of the Southwest like a perfectly grilled New Mexico Chile Brushed Skirt Steak. With the Arteflame grill’s unique ability to sear at over 1,000°F on the center grill grate, this recipe locks in every juicy bite of flavor, then finishes to perfection on the surrounding flat top griddle. The red chile sauce infuses the steak with signature New Mexican flair. This is outdoor cooking elevated—flavor-packed, juicy, and beautifully seared.

Ingredients

• 2 lbs skirt steak
• 1 cup red New Mexico chile sauce (store-bought or homemade)
• 3 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• Lime wedges (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood on top of the oiled napkins.
3. Light the napkins to ignite the firewood.
4. Wait about 20 minutes until the center grill grate reaches over 1,000°F and the flat cooktop is hot.

Step 2: Prepare the Steak

1. Pat the skirt steak dry with paper towels.
2. Season both sides evenly with kosher salt, black pepper, garlic powder, and ground cumin.
3. Lightly brush the steak with red New Mexico chile sauce until it’s just coated on both sides.

Step 3: Sear on the Arteflame Center Grill Grate

1. Place the steak directly over the hot center grill grate.
2. Sear each side for about 60–90 seconds to lock in juices and form a perfect crust.
3. Brush again lightly with chile sauce while searing if desired.

Step 4: Finish Cooking on the Flat Top

1. Move the steak from the center grate to the hot flat top closer to the center.
2. Drop a tbsp of butter underneath the steak to enhance flavor.
3. Let it cook there, flipping occasionally, until the internal temp is about 15°F below your desired doneness (for medium rare aim for 120°F on the grill).
4. Remove steak from grill and rest it for at least 5 minutes. It will continue cooking off the heat.

Step 5: Final Touches

1. Slice the steak thinly against the grain.
2. Garnish with chopped cilantro and fresh lime juice.
3. Serve immediately with grilled sides or tortillas if desired.

Tips

• Always let your steak rest before slicing to keep the juices locked in.
• Use butter instead of oil on the cooktop for enhanced flavor and richness.
• If doubling the recipe, sear two smaller pieces rather than crowding the grill.
• Grill veggies or tortillas on the outer part of the flat top while the steak cooks.
• Adjust your searing and finishing zones based on desired doneness—it’s easy with the Arteflame’s gradient heat zones.

Variations

1. Chipotle Glazed Skirt Steak: Substitute red chile sauce with a smoky chipotle sauce for deeper, spicier flavor.
2. Honey Lime Chile Steak: Add 1 tbsp of honey and fresh lime zest to the chile sauce before brushing.
3. Garlic Herb Steak: Skip the chile sauce and use a garlic butter and rosemary brush for a rich herbal tone.
4. Green Chile Infused Steak: Use Hatch green chile sauce instead of red for a tangy, lighter heat profile.
5. Sweet Chile Mango Steak: Blend red chile sauce with pureed mango and a touch of lime for a tropical flair.

Best pairings

• Grilled street corn with lime and cotija cheese
• Griddled sweet potatoes with cumin butter
• Grilled poblano peppers with queso fresco
• Charred tortillas and guacamole
• Mexican lager or a smoky mezcal cocktail

Conclusion

This New Mexico Chile Brushed Skirt Steak delivers undeniable flavor and steakhouse-quality texture every time—with zero fuss and plenty of Southwest soul. Cooked fully on the Arteflame grill using the reverse sear method, it’s a beautiful blend of crisp sear and juicy interior that only this grill can deliver. Perfect for weekend feasts or weeknight indulgence.