 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Sweet honey balances the hot spices in this dish. Check your grocery's ethnic-food section for the dried peppers. If you can't find almond blossom honey, substitute a dark, rich honey, such as avocado. Ingredients:
1 cup boiling water |
1 stemmed dried seeded pasilla chile |
1 stemmed dried seeded anaheim chile |
1/2 teaspoon olive oil |
2 garlic cloves, minced |
1 cup less-sodium beef broth |
1/3 cup almond blossom honey |
2 tablespoons fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon spanish smoked paprika |
1 pound flank steak, trimmed |
cooking spray |
Directions:
1. To prepare sauce, combine boiling water and chiles in a small bowl; cover and let stand 10 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes or just until garlic begins to brown. Add water, chiles, broth, honey, juice, 1/2 teaspoon salt, and cumin; bring to a boil. Reduce heat; cook until reduced to about 1/2 cup (about 15 minutes), stirring frequently. Place mixture in a blender or food processor; process until smooth. Keep warm.
3. To prepare steak, heat a grill pan over high heat. Combine 1/2 teaspoon salt, black pepper, and paprika; rub salt mixture evenly over both sides of steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a platter; let stand 5 minutes. Cutsteak diagonally across grain into thin slices; drizzle with sauce.
|
|