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ANCHO SKIRT STEAK (PAN-SEARED)
2 large or 4 small dried ancho chiles (1 oz total)
2/3 cup fresh orange juice
2 garlic cloves
1 tablespoon olive oil
1 1/2 lb skirt steak, cut into 4 pieces
2 tablespoons vegetable oil
Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces. Purée chiles with orange juice, garlic, olive oil, and salt to taste in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.
Season steak with salt and coat generously with remaining sauce. Heat 2 large heavy skillets (or cook steak in 2 batches) over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets. Sear steak 2 to 3 minutes on each side for medium-rare.
Serve with reserved sauce, accompany with avocado slices. Serves 4. |
