2 kg skirt steak
3 tbsp of Chipotle Rub
1 small white onion, diced
½ cup dark Mexican beer
¾ cup olive oil
2 bunches shallots, trimmed
salt and pepper, to taste
fresh coriander sprigs and lime wedges for garnish
corn or flour tortillas
¼ cup olive oil
Chipotle Chilli Rub
5 dried chipotle chillies
5 dried ancho chillies
20 cloves garlic
1 cup sea salt
¼ cup Mexican oregano, toasted
- For the Rub: In a medium sauté pan over medium flame, heat the olive oil until hot but not smoking. Fry the dried chillies, 1 or 2 at a time, until they puff and brown, about 10 seconds. Do not let them burn. Drain on paper towels and set aside until cool and crisp.
- In a spice mill, grind the chillies in batches until they are finely powdered. Place the powder, the garlic, salt and oregano in a food processor and process until you have a saltlike spice rub. If it seems wet, spread onto a tray and let dry in a cool oven for about an hour.
- Light the grill. Put the steak on a platter. Sprinkle both sides with the Chipotle Rub and onion. Moisten with beer and ½ cup of the olive oil. Marinate for up to 30 minutes, while the grill heats.
- Remove the steak from the marinade, shake off any excess, but leave some onion.
- Oil the BBQ grill. Cook the steak over a blazing hot fire, turning as necessary, until crusty and cooked medium-rare, about 3 minutes. Remove and rest for 3 minutes before carving.
- Brush the shallots with oil. Season with salt and pepper. Reduce the heat to medium. BBQ till browned and tender, about 3-5 minutes.
- To serve, slice the steak thinly across the grain. Pile on a warm platter along with tortillas and shallots.
- Garnish with coriander and lime. Serve with desired salsas and guacamole.
Note: Flank and rump steak also work with this dish. Store the Chipotle Rub in a covered container indefinitely. You can use the Rub for various meats and poultry also.