Rawhide Strips with Flame Sauce the Editors of Publications International, Ltd.
Rawhide Strips with Flame Sauce
Makes 8 to 10 servings
|2||tablespoons vegetable oil|
|2||teaspoons minced garlic|
|2||teaspoons ground cumin|
|2||teaspoons chili powder|
|2||teaspoons brown sugar|
|1/4||teaspoon ground red pepper|
|2||pounds skirt steaks, cut into 6-inch pieces|
|Flame Sauce *|
|Flour tortillas (optional)|
*If desired, use a prepared hot salsa in place of Flame Sauce.
- Combine oil, garlic, cumin, chili powder, brown sugar, salt and red pepper in small bowl. Rub mixture on both sides of skirt steaks. Refrigerate steaks 2 hours.
- Prepare Flame Sauce. Preheat broiler.
- Place steaks on rack of broiler pan 4 inches from heat. Broil steaks 4 to 6 minutes per side for rare to medium doneness inside. Cut each piece across the grain into thin strips. Serve with Flame Sauce and flour tortillas, if desired.
Check out more recipes for Southwestern