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"