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5 from 1 vote

Casa Mono’s Skirt Steak

Casa Mono makes a great skirt steak. 
Course Main Course
Cuisine Mexican
Keyword skirt steak
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 853kcal
Author Stephanie Manley


  • 1 cup sugar divided
  • 1 cup red wine (I used a Spanish tempranillo in keeping with the theme of the dish)
  • 1 medium red onion sliced
  • 1/4 cup red wine vinegar

Romesco Sauce

  • 2 tablespoon olive oil
  • 1 small Spanish or Vidalia onion minced
  • 2 garlic cloves minced
  • 6 ounces roasted red pepper
  • 1/2 cup diced tomatoes fresh
  • 2 tablespoon sherry vinegar
  • 1/2 cup roasted almonds
  • 1 slice paesano or other hearty country bread, crusts removed and cubed

Skirt Steak

  • 3 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1/3 cup olive oil
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 1/2 pounds skirt steak sliced in 4 pieces


  • *Instead of slicing the red onion into rings, I chop off the ends, then halve the onion lengthwise and cut along the same lengthwise grain, creating wafer-thin slices that are uniform in length. To make the onion marmalade: In a medium saucepan, bring 1/2 cup sugar and the red wine to a boil over moderately high heat, stirring to dissolve the sugar. Stir in the red onion, cover, and cook until the onion is soft, about 5 minutes. Remove from heat, strain out the wine, and return the onions to the stovetop. Add the red wine vinegar and the other 1/2 cup sugar and simmer until the liquid thickens to a syrupy consistency, about 8 minutes. To make the romesco sauce: In a medium skillet, saute the minced onion in olive oil over moderately high heat until softened but not caramelized, about 5 minutes. Add the garlic, peppers and tomatoes, and cook 5 minutes more or until the garlic is softened. Stir in the sherry vinegar and remove from heat. In a food processor, pulse the almonds and bread cubes to make chunky crumbs. Add the hot vegetable mixture and puree. (Be mindful of the escaping steam.) To make the steak: Preheat a cast-iron skillet or grill pan for at least 5 minutes over high heat. Mince the garlic with a pinch of kosher salt, mashing the garlic into your cutting board with the flat blade of your knife as you chop to form a paste. In a casserole dish, whisk together the garlic paste, remaining 1/2 teaspoon salt, olive oil, cayenne, and cumin. Add the steaks and flip them a few times to fully coat. Transfer the steaks to the heated skillet (cook in two batches to avoid overcrowding) and sear about 2 minutes per side to achieve medium-rare doneness. Let the steaks rest off heat for 2 minutes before slicing thinly against the grain.


Calories: 853kcal | Carbohydrates: 60g | Protein: 41g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 995mg | Potassium: 826mg | Fiber: 3g | Sugar: 51g | Vitamin A: 375IU | Vitamin C: 23.8mg | Calcium: 96mg | Iron: 4.9mg
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