|1 serrano chile whole|
|1 pint sweet grape tomatoes|
|1 garlic clove whole|
|2 tbsp. extra virgin olive oil|
|1 tsp. kosher salt|
|1/2 tsp. fresh ground pepper|
|1/4 tsp. cumin ground|
|1/4 cup chicken stock low sodium|
|1 tsp. agave nectar|
|Marinated Grilled Skirt Steak|
|2 lbs skirt steak|
|1 cup fresh orange juice|
|1/4 cup extra virgin olive oil|
|1/4 cup parsley, chopped|
|1/4 cup cilantro, chopped|
|1 garlic clove, minced|
|1/2 tsp. ground cumin|
|kosher salt & fresh ground pepper to taste|
|Your favorite tortillas|
Preheat oven 400F. Line baking sheet with aluminum foil, place chile, tomatoes, garlic on baking sheet, drizzle with olive oil, season with salt & pepper, use hands to gently toss all, place in preheated oven for 10-12 minutes. Remove and allow to cool for 5minutes. In blender add chicken stock with roasted vegetables and blend well.
Place a medium sauce pan over medium heat add 1 tbsp. olive oil, followed by blended sauce and agave nectar. Simmer on low for about 12 minutes. Adjust salt & pepper to taste. Remove from heat, cover with lid to keep warm and set aside.
Marinated Grilled Skirt Steak
Season the steak both sides with salt & pepper, set aside.
Preheat indoor grill pan or outdoor grill.