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Categories:Viewed: 58 - Published at: 8 years ago
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
Method
- 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.
- Puree 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.
- Season steak with salt and coat generously with remaining sauce.
- 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.
- Serve steak with reserved sauce.
