Recipes › Specialty Chilli › Guajillo Chilli Marinade for Grilled Steak
Guajillo Chilli Marinade for Grilled Steak
Guajillo chillies have a bright, almost cranberry-like tartness that makes them one of the most versatile specialty chillies for marinades. Blended with garlic, lime, and cumin, this creates a brick-red marinade that penetrates deeply into steak, giving complex chilli flavor and a gorgeous crust when grilled.
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Ingredients
- 5 dried guajillo chillies, stems and seeds removed
- 1½ lbs flank or skirt steak
- 4 garlic cloves
- 3 tbsp lime juice
- 3 tbsp orange juice
- 1 tsp cumin
- ½ tsp dried oregano
- 2 tbsp olive oil
- 1 tsp salt
Method
- Toast guajillo chillies in a dry skillet 30 seconds per side. Soak in 1 cup hot water for 15 minutes. Drain.About 18 min
- Blend chillies, garlic, lime juice, orange juice, cumin, oregano, olive oil, and salt until smooth. Strain for extra smoothness.About 5 min
- Pour over steak, coating thoroughly. Marinate 1–4 hours in the refrigerator. Do not marinate overnight — the acid will cook the meat surface.About 2 min
- Remove steak from marinade. Grill over high heat 4–5 minutes per side for medium-rare. Rest 5 minutes before slicing against the grain.About 13 min
Tips
- Guajillo chillies give a bright, fruity chilli flavor without excessive heat — great for all heat levels.
- Slice flank or skirt steak across the grain — it's the only thing that keeps it tender.
- The orange juice's enzymes help tenderize the meat while the acid brightens the flavor.
Ring the changes
- Use the same marinade on chicken thighs for grilled pollo rojo.
- Add a chipotla chilli to the blend for a smokier, hotter version.
Keeping it
Marinade keeps refrigerated for 5 days. Cooked steak keeps for 3 days.
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