Skirt Steak in Guava-Ancho Adobo with Rustic Malanga Mash and Warm Corn-Watercress Salad

Instructions

1. 1

   1. Place the ancho chiles in a bowl and cover them with 120 ml (1/2 cup) hot water. Let them soak for 10 minutes.

2. 2

   2. Meanwhile, place the malanga in a pot with enough water and 4 g salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

3. 3

   3. In a blender, combine the soaked chiles, their soaking liquid, guava paste, 2 garlic cloves, 30 ml (2 tbsp) lime juice, apple cider vinegar, cumin, oregano, 2 g salt, 1 g black pepper, and 15 ml (1 tbsp) olive oil. Blend until smooth and thick.

4. 4

   4. Pat the skirt steak dry with paper towels and coat both sides with the adobo. Let it rest for 15 minutes at room temperature or refrigerate for up to 8 hours.

5. 5

   5. Heat 15 ml (1 tbsp) olive oil in a large skillet or griddle over medium-high heat. Once hot, cook the skirt steak for 4 to 5 minutes per side for medium, or until the center reaches 135°F and 57°C. Remove and rest for 8 minutes before slicing.

6. 6

   6. Drain the cooked malanga and return it to the pot. Add the hot milk, butter, 1 grated garlic clove, 15 ml (1 tbsp) lime juice, 2 g salt, and a little black pepper. Mash until rustic and creamy.

7. 7

   7. In a medium skillet, heat the remaining olive oil over medium heat. Add the red onion and cook for 2 minutes. Add the corn and sauté for 3 to 4 minutes, until glossy and lightly golden.

8. 8

   8. Add the honey, the remaining minced garlic clove, 2 g salt, and the rest of the black pepper. Cook 1 minute more, stirring to lightly glaze the corn and mellow the garlic.

9. 9

   9. Turn off the heat and toss the watercress with the hot corn so it wilts slightly. Fold in the pumpkin seeds as well.

10. 10

    10. Slice the skirt steak thinly against the grain. Serve over or beside the malanga mash and finish with the warm corn and watercress salad.