Seared Skirt Steak with Chipotle & Garlic
Submitted by bestwest
Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsFifteen cloves of garlic. Three chipotle chiles. One screaming-hot skillet. This is not a timid weeknight dinner.
Skirt steak gets a hard sear until crusty on the outside and blushing pink within, then rests while you build a salsa from broiled tomatillos, rehydrated chipotles, and all that roasted garlic, blended into a smoky, tangy puree.
Caramelized white onions, cumin, and beef broth join the party before the steak goes back in to soak up every last drop of that sauce.
Cilantro on top, and you’re done. This is the kind of Mexican-inspired steak dinner that makes you close your eyes between bites.
Pro Tips
- Pat the steak bone-dry before it hits the pan. Moisture is the enemy of a good sear.
- Don’t toss the tomatillo juices from the broiler pan. They go straight into the puree for extra body and tang.
- Skirt steak is best at medium-rare. It gets tough fast if overcooked, so pull it early and let it rest.
- Always slice skirt steak against the grain in thin strips for the most tender bite.
Ingredients
Directions
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, purée 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.
Comments
