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Receta Pan Seared Ancho Chili Skirt Steak

Name: Pan Seared Ancho Chili Skirt Steak
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; Salt to taste; 1 1/2 lb skirt steak, cut into 4 pcs; 2 Tbsp. vegetable oil

de Global Cookbook

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Ingredientes

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

Direcciones

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"