Califonia Bountiful
Main Dish

Chipotle skirt steak with fire-roasted tomato sauce

Chef Jeff Rossman credits Brian Ridge with creating the marinade recipe. The marinade and sauce can be made ahead of time and stored in the refrigerator for about a week.

Chef Jeff Rossman, San Diego

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Chipotle marinade
3 chipotle chilies with adobo sauce
1 bunch fresh cilantro
1 (6-oz.) can tomato paste
2 cups fresh orange juice
1/4 cup fresh lime juice
1/2 cup brown sugar
2 tbsp. honey
1/2 tsp. kosher salt
10 cloves fresh garlic

4 lb. skirt steak (or flat iron, flank or tri-tip)

Fire-roasted tomato sauce
8 large tomatoes
1 medium brown onion, cut into quarters
1 cup fresh garlic, roasted
1 bunch fresh cilantro
1 1/2 tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Pinch of sugar (optional)


For marinade: Purée all ingredients in a blender until smooth. Put the steak in a large bowl and cover with marinade. Cover and refrigerate for at least 24 hours and up to 48 hours.

For tomato sauce: On a grill, open flame or in a 500-degree oven, burn the outside of the tomatoes and the onion. When onions cook, the layers begin to peel off. Keep peeling the layers and cooking the rest. Put the charred onion and tomato into a medium saucepot with garlic, cilantro and balsamic vinegar and heat thoroughly on low. Purée in a blender until smooth and season with salt, pepper and a pinch of sugar (if needed).

To serve: Grill steak to desired doneness, slice and serve with fire- roasted tomato sauce.

Serves 6

Photo by Paul Body

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