Skirt Steak with Chipotle Drizzle
Prep Time
Serves
Cooking Mode
¾ cup Compliments Beef Broth
2 chipotle chilies from a can of chipotle chilies in adobo sauce
1½ pounds Skirt Steak
Salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
⅓ cup Lucerne® Sour Cream or Lucerne® Light Sour Cream
Fresh cilantro, minced
¾ cup Compliments Beef Broth
2 chipotle chilies from a can of chipotle chilies in adobo sauce
1½ pounds Skirt Steak
Salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
⅓ cup Lucerne® Sour Cream or Lucerne® Light Sour Cream
Fresh cilantro, minced
Directions
1Note: If you want to tone down the spiciness, scrape out and discard the seeds from the chipotle chilies before using them and/ or use one chili instead of two.
2In a blender, mix together broth and chilies; set aside.
3Cut steak crosswise into 2 roughly equal pieces.
4Season meat to taste with salt and pepper.
5Heat oil in a 12-inch frying pan over high heat.
6When pan is hot, add steak.
7Cook, turning 2-3 times, until well browned but still rare in thickest part (cut to test), 6-7 minutes.
8Transfer meat to a serving platter or carving board and let stand.
9Meanwhile, add the broth and chili mixture to pan.
10Whisk constantly and boil until reduced to 1/2 cup, about 2 minutes.
11Whisk in sour cream and cook just until hot, about 1 minute.
12Remove sauce from heat and transfer to a small serving bowl.
13Cut meat crosswise into thin slices.
14Sprinkle to taste with minced cilantro and offer chipotle sauce to drizzle over meat to taste.
Tips
1
Leftover Smarts: What to do with the rest of the can of chipotles? You can freeze them to use later in soups, stew, and salsas. Since most recipes call for using only one or two chilies at time, divide them into small, easy to use portions before freezing
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