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Ingredients
- 2 lrg (or possibly 4 small) dry ancho or possibly New Mexican chilies (1 oz total)
- 2/3 c. fresh orange juice
- 2 x cloves garlic
- 1 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- 1Â 1/2 lb skirt steak, cut into 4 pcs
- 2 Tbsp. vegetable oil
Directions
- Heat a large, heavy skillet over moderate heat and toast chilies 5 - 10 seconds on each side, pressing down with tongs. Throw away stems and seeds and soak chilies in warm water to cover for 5 min. Drain and tear into pcs. In a food processor, puree chilies with orange juice, garlic, extra virgin olive oil and salt to taste till smooth, about 2 min. Transfer half of sauce to a small serving bowl.
- Season steak with salt and coat steak generously with remaining sauce.
- Heat 2 large heavy skillets over high heat till warm and add in 1 Tbsp. vegetable oil to each, swirling to coat bottom of pans. Sear steak 2 to 3 min on each side for medium-rare. Serve with additional sauce. - From
- "Gourmet Every Day"
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