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Full Online Book HomeLearning KitchenSouthwestern - Beef - Seared Skirt Steak With Chipotle And Garlic
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Southwestern - Beef -  Seared Skirt Steak With Chipotle And Garlic Post by :ctwitmer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1511

Click below to download : Southwestern - Beef - Seared Skirt Steak With Chipotle And Garlic (Format : PDF)

Southwestern - Beef - Seared Skirt Steak With Chipotle And Garlic

Roasted Tomatillo-Chipotle Salsa:
3 to 6 (1/4 to 1/2 ounce) stemmed, dried chipotle chilies (or canned chipotle chilies in adobo)
15 cloves garlic, unpeeled
8 ounces (about 5 medium) tomatillos, husked and rinsed
1/2 teaspoon salt, plus more to sprinkle on steak
1/4 teaspoon sugar

Remaining Ingredients:
1 tablespoon olive oil or vegetable oil or rich-tasting lard
4 (5 to 6 ounce) pieces beef skirt steaks, trimmed of exterior fat
1 medium onion, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2/3 cup beef broth
cilantro, for garnish


For dried chilies, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, about 30 seconds. In a small bowl, cover the chilies with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard water. (Canned chilies need only be removed from canning sauce.)

While chilies are soaking, roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 5 minutes, then flip and roast the other side.

Combine the tomatillos (and their juices), rehydrated or canned chipotles and 3 cloves of the garlic into a food processor or blender, and process to a rather fine-textured puree. Taste and season with salt and sugar.

Heat the oil or lard in a large (12-inch) heavy skillet (preferably cast iron) over medium-high heat. When very hot, pat the steaks dry, sprinkle with salt, and lay in the skillet in a single layer. Sear well on both sides until meat is rare to medium-rare, 3 to 4 minutes. Remove to a rack set over a plate.

Add onions to skillet and cook, stirring regularly, until they begin to brow (but still stays crunchy), about 5 minutes. Add the salsa to the skillet along with cumin, pepper and remaining 12 cloves of roasted garlic (yes, left whole). Stir as the salsa reduces for several minutes, then stir in the broth and simmer 5 minutes. Return the meat to the pan and let warm through, about 5 minutes or until the meat is done to your liking. Taste the sauce and add more salt or sugar if necessary.

With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic cloves over and around them. Sprinkle with cilantro.

The sauce can be prepared ahead of time. Skirt steak can be replaced other thin-cut steaks, such as New York/shell, ribeye or sirloin. Thin cut pork chops can be used.
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