- Level
- very easy
- Marinate Time
- 10 mins
- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 5
Ingredients
- 3/4 cup
- Compliments Beef Broth
- 2
- chipotle chilies from a can of chipotle chilies in adobo sauce
- 11/2 pounds
- Skirt Steak
- Salt and freshly ground pepper
- 2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1/3 cup
- Lucerne® Sour Cream or Lucerne® Light Sour Cream
- Fresh cilantro, minced
Method
Step 1
Note: 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.
Step 2
In a blender, mix together broth and chilies; set aside.
Step 3
Cut steak crosswise into 2 roughly equal pieces.
Step 4
Season meat to taste with salt and pepper.
Step 5
Heat oil in a 12-inch frying pan over high heat.
Step 6
When pan is hot, add steak.
Step 7
Cook, turning 2-3 times, until well browned but still rare in thickest part (cut to test), 6-7 minutes.
Step 8
Transfer meat to a serving platter or carving board and let stand.
Step 9
Meanwhile, add the broth and chili mixture to pan.
Step 10
Whisk constantly and boil until reduced to 1/2 cup, about 2 minutes.
Step 11
Whisk in sour cream and cook just until hot, about 1 minute.
Step 12
Remove sauce from heat and transfer to a small serving bowl.
Step 13
Cut meat crosswise into thin slices.
Step 14
Sprinkle to taste with minced cilantro and offer chipotle sauce to drizzle over meat to taste.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/5 of the recipe):
- Calories:
- 280
- Saturated Fat:
- 6 g
- Carbs:
- 1 g
- Cholesterol:
- 95 mg
- Protein:
- 28 g
- Sodium:
- 310 mg
