Best Pan Seared Ancho Skirt Steak Recipes

Pan-Seared Ancho Skirt Steak image

Time 20m

Yield Makes 4 servings

Number Of Ingredients 7

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
1 1/2 lb skirt steak, cut into 4 pieces
2 tablespoons vegetable oil
Accompaniment: avocado slices

Steps:

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. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces.
Purée chiles with orange juice, garlic, olive oil, and salt to taste in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.
Season steak with salt and coat generously with remaining sauce.
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. Sear steak 2 to 3 minutes on each side for medium-rare.
Serve steak with reserved sauce.

Pan-Seared Steak image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 4

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g