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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking Light. Ingredients:
1 cup boiling water |
1 dried pasilla pepper, stemmed |
1 dried anaheim chile, stemmed |
1/2 teaspoon olive oil |
2 garlic cloves, minced |
1 cup low sodium beef broth |
1/3 cup honey |
2 tablespoons lime juice |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon smoked paprika |
Directions:
1. To prepare sauce, combine boiling water and chiles in a small bowl; cover and let stand 10 minute.
2. Heat oil in large nonstick skillet over med-high. Add garlic; saute 2 min or til just beginning to brown. Add water, chiles, broth, honey, lime juice, 1/2 t salt, and cumin; bring to a boil. Reduce heat; cook til reduced to about 1/2 cup (about 15 min), stirring frequently. Place mixture in blender or food processor; process til smooth. Keep warm.
3. To prepare steak, heat a grill pan over high. Combine remaining salt, pepper and paprika; rub evenly over both sides of the steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 min on each side or til desired doneness. Place steak on platter and let rest 5 minute Cut steak diagonally across grain into thin slices; drizzle with sauce.
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