Seared Skirt Steak With Chipotle And Garlic

* Exported from MasterCook *

Seared Skirt Steak With Chipotle And Garlic

Recipe By : Cooking Live Show #CL8916
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 stemmed -- dried chipotle
-- chilies (or canned
-- chipotle chilies
-- in , (up to 6)
adobo)
15 garlic cloves -- unpeeled
5 medium tomatillos -- husked and rinsed
salt
1/4 teaspoon sugar
1 tablespoon olive oil or vegetable oil or rich
-- tasting lard
4 piece es (5 to 6-ounce) of skirt steak --
trimmed of
-- exterior fat
1 medium white onion -- thinly sliced
1/2 teaspoon cumin
1/2 teaspoon black pepper
2/3 cups beef broth
chopped cilantro for garnish

Preheat broiler. Toast chilies in a heavy skillet over medium heat for
about 30 seconds. Rehydrate dried chilies in hot water for about 30
minutes, then drain, discarding the soaking liquid. Roast unpeeled
garlic on the griddle or skillet, turning occasionally, until soft
(they will blacken in spots), about 15 minutes; cool and peel. Roast
tomatillos under broiler for 5 minutes, until blackened on one side,
flip and repeat on other side.

In a food processor, puree tomatillos and their juices, chilies and
three cloves garlic into a fine textured puree. Taste and season with
salt and sugar. Set aside.

Heat the oil or lard in a large heavy skillet over medium heat. When
very hot, pat the steak dry, sprinkle with salt and lay in the pan in
a single layer. Sear well on both sides until meat is rare to medium
rare, 3 to 4 minutes. Remove to rack set over a plate. Add the onions
to the skillet and cook, stirring regularly, until brown but still
crunchy, about 5 minutes. Add the salsa to the skillet along with the
cumin, pepper, and remaining cloves of garlic. Stir as the salsa
reduces for several minutes, then stir in the broth and simmer for
about 5 minutes. Return the meat to the pan and let it warm through,
about 5 minutes or until the meat is done to your liking. Taste the
sauce and add a little more salt and sugar if necessary. With a
spatula or slotted spoon, transfer the steaks to a serving platter,
then spoon the sauce, onions and garlic over and around them. Sprinkle
with the cilantro.

Yield: 4 servings




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