Seared Skirt Steak With Chipotle And Garlic

It is best to get a lot of people from within the congregation involved in the planning and building process in order to help build consensus and unity. People who are not involved in the process are much more likely to be unduly critical than those who had a part in the process. Said another way, people tend to throw water on other people’s ideas, but not their own. People in the church need to have ownership of the solution, and the best way to make this happen is to make them part of the process.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Cooking liv, Import	4	Servings

INGREDIENTS

3		Stemmed, dried chipotle
		chilies or canned
		chipotle
		chilies in adobo up to
15		Garlic cloves, unpeeled
5		Tomatillos, husked and
		rinsed
		Salt
1/4	t	Sugar
1	T	Olive oil or vegetable oil
		or rich tasting lard
4		Pieces, 5 to 6-ounce of
		skirt steak trimmed of
		exterior fat
1		White onion, thinly sliced
1/2	t	Cumin
1/2	t	Black pepper
2/3	c	Beef broth
		Chopped cilantro for garnish

INSTRUCTIONS

6
1997    
Preheat broiler. Toast chilies in a heavy skillet over medium heat for
about 30 seconds. Rehydrate dried chilies in hot water for about 30
minutes, then drain, discarding the soaking liquid. Roast unpeeled
garlic on the griddle or skillet, turning occasionally, until soft
(they will blacken in spots), about 15 minutes; cool and peel. Roast
tomatillos under broiler for 5 minutes, until blackened on one side,
flip and repeat on other side.  In a food processor, puree tomatillos
and their juices, chilies and  three cloves garlic into a fine textured
puree. Taste and season with  salt and sugar. Set aside.  Heat the oil
or lard in a large heavy skillet over medium heat. When  very hot, pat
the steak dry, sprinkle with salt and lay in the pan in  a single
layer. Sear well on both sides until meat is rare to medium  rare, 3 to
4 minutes. Remove to rack set over a plate. Add the onions  to the
skillet and cook, stirring regularly, until brown but still  crunchy,
about 5 minutes. Add the salsa to the skillet along with the  cumin,
pepper, and remaining cloves of garlic. Stir as the salsa  reduces for
several minutes, then stir in the broth and simmer for  about 5
minutes. Return the meat to the pan and let it warm through,  about 5
minutes or until the meat is done to your liking. Taste the  sauce and
add a little more salt and sugar if necessary. With a  spatula or
slotted spoon, transfer the steaks to a serving platter,  then spoon
the sauce, onions and garlic over and around them.  Sprinkle with the
cilantro.  Yield: 4 servings  Recipe by: Cooking Live Show #CL8916
Posted to MC-Recipe Digest V1  #691 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Jul 26,

A Message from our Provider:

“Better to face the truth now, than after death”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 23 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 224.5mg Potassium: 81mg Carbohydrates: 4.3g Fiber: <1g Sugar: <1g Protein: 1.3g