Grilled Skirt Steak with Smoky Almond Sauce

1. 1

   In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes.

2. 2

   Drain the chiles, discarding any seeds and stems, and coarsely chop.

3. 3

   In a food processor, pulse the chiles and garlic until finely chopped.

4. 4

   Add the pumpkin seeds, almond butter, vinegar and 1/2 cup of warm water; pulse to a coarse paste.

5. 5

   With the machine on, add the 1/2 cup of oil in a steady stream.

6. 6

   Season with salt and pepper.

7. 7

   Scrape the almond sauce into a bowl; don't worry if the oil separates.

8. 8

   Preheat a grill pan and oil the pan.

9. 9

   Season the steak with salt and pepper and grill over high heat for about 6 minutes, turning once, until lightly charred.

10. 10

    Let the steak rest, then thinly slice across the grain and serve with the almond sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.