Pan Seared Ancho Chili Skirt Steak
Makes 4 servings
2 large (or 4 small) dried ancho or New Mexican chilies (1 ounce total)
2/3 cup fresh orange juice
2 cloves garlic
1 tablespoon olive oil
Salt to taste
1 1/2 pounds skirt steak, cut into 4 pieces
2 tablespoons vegetable oil
Heat a large, heavy skillet over moderate heat and toast chilies 5 to 10 seconds
on each side, pressing down with tongs. Discard stems and seeds and soak chilies
in hot water to cover for 5 minutes. Drain and tear into pieces. In a food
processor, puree chilies with orange juice, garlic, olive oil and salt to taste
until smooth, about 2 minutes. 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 until hot and add 1 tablespoon
vegetable oil to each, swirling to coat bottom of pans. Sear steak 2 to 3
minutes on each side for medium-rare. Serve with additional sauce. -- From
"Gourmet Every Day"