Pan-Seared Ancho Skirt Steak – a delicious recipe with Mexico, orange juice, garlic, olive oil, skirt steak, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side.
2
Discard stems and seeds and soak chiles in hot water to cover 5 minutes.
3
Drain and tear into pieces.
4
Puree chiles with orange juice, garlic, olive oil, and salt to taste in a blender until smooth, about 2 minutes.
5
Reserve half of sauce in a small serving bowl.
6
Season steak with salt and coat generously with remaining sauce.
7
Heat 2 large heavy skillets (or cook steak in 2 batches) over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets.
8
Sear steak 2 to 3 minutes on each side for medium-rare.
9
Serve steak with reserved sauce.
654
kcal
Calories
42
g
Fat
21
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large or 4 small dried ancho or New Mexico chiles (1 oz total), 2/3 cup fresh orange juice, 2 garlic cloves, 1 tablespoon olive oil, and more.
Yes, Pan-Seared Ancho Skirt Steak falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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