INGREDIENTS

INSTRUCTIONS

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, 1997

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