Sweet Ancho-Rubbed Skirt Steak
Prep time
Cook time
Total time
Serves: 4-6
  • 1-2 tablespoons canola oil
  • 2 dried ancho chiles
  • ¼ cup light brown sugar
  • 2 tablespoons chopped Mexican chocolate (or good dark chocolate)
  • salt and freshly ground black pepper to taste
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • olive oil for coating
  • 1-lb skirt steak
  • 4-6 tortillas (Gluten-Free: try the brown rice tortillas from Trader Joe's or Food for Life)
  1. Preheat oven to 350.
  2. Heat canola oil in a deep saute pan.  Add chiles and fry for 30 seconds each.  Remove, drain on paper towels.  When slightly cooled, place chiles in a blender.  In a slow, steady stream, pour oil used for frying to blender.  Add brown sugar, chocolate, and salt.  The mixture should be fairly coarse.  Set aside.
  3. Combine garlic, shallots, salt, pepper, and just enough olive oil to barely cover meat.  Rub over skirt steak.
  4. In heavy skillet or saucepan over high heat, sear or grill skirt steak for 10 minutes, turning frequently.  Let cool.
  5. Cover steak with chile mixture.
  6. Place steak in oven and finish cooking for 5-7 minutes.
  7. Remove from oven; leave for 10 minutes before slicing and serve with fresh, seasonal vegetables and tortillas.
Be sure to use the appropriate processed ingredients to suit your special diet.  Soy-free, gluten-free, dairy-free chocolate is available

Option: Substitute 4-6 skinless, boneless chicken breasts.  Grill 6-8 minutes per side or bake at 350 for 15 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/sweet-ancho-rubbed-skirt-steak-egg-free-gluten-free-nut-free-soy-free