Marinated Steak:
-1 cup olive oil
-1/2 cup chopped onions
-1/4 cup Real California buttermilk
-2 tablespoons lime juice
-6 arbol chiles
-5 garlic cloves, skins removed and chopped
-1 tablespoon Mexican oregano
-1-1/2 teaspoons freshly ground black pepper
-1 teaspoon ground ancho chile powder
-1 teaspoon brown sugar
-4 skirt steaks, 8 to 10 ounces each
Guajillo Sauce:
-16 guajillo chiles, stems removed
-2 tablespoons corn oil
-1 cup chopped onion
-6 cloves garlic, skins removed and chopped
-1 tablespoon kosher salt
-1 teaspoon ground cumin
-1 teaspoon freshly ground black pepper
-3 tablespoons Mexican oregano
-4 cups water
Garnish:
-Sliced avocados
-Pickled onions
-Diced tomatoes
-4 ounces Real California blue cheese, cut into 1-ounce wedges
To prepare the Marinade, pour all ingredients except steak into a blender and purée until smooth. Brush all sides of steak to coat well. Cover and refrigerate several hours.
To prepare Guajillo Sauce, toast chiles in large saucepan over medium high heat until fragrant and slightly blackened in spots. Remove chiles and set aside. Coat pan with oil. Add onions and garlic, sprinkle with salt and sauté until deep brown. Add cumin, pepper, oregano, water and reserved toasted chiles; simmer over low heat until the chiles are soft. Purée sauce, set aside and keep warm.
To finish, grill steak over hot grill to medium rare or preferred doneness. Remove from heat, slice and place on serving plate. Surround with pool of Guajillo Sauce and top with sliced avocado, pickled onions and diced tomatoes. Crown with wedge of blue cheese.
