Pan-Seared Ancho Skirt Steak |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 large or 4 small dried ancho or new mexico chiles (1 oz total) |
2/3 cup fresh orange juice |
2 garlic cloves |
1 tablespoon olive oil |
1 1/2 lb skirt steak, cut into 4 pieces |
2 tablespoons vegetable oil |
accompaniment: avocado slices |
Directions:
1. Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces.
2. Purée chiles with orange juice, garlic, olive oil, and salt to taste in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.
3. Season steak with salt and coat generously with remaining sauce.
4. Heat 2 large heavy skillets (or cook steak in 2 batches) over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets. Sear steak 2 to 3 minutes on each side for medium-rare.
5. Serve steak with reserved sauce.
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