Text 10672, 65 rader
Skriven 2014-03-08 07:30:42 av Dave Drum (1:261/38)
Ärende: Chile 5665
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared Skirt Steak w/Chipotle & Garlic
 Categories: Live!, Beef, Vegetables, Chilies, Herbs
      Yield: 4 Servings

      3    (to 6) stemmed chipotles
     15 cl Garlic; unpeeled
      5 md Tomatillos; husked, rinsed
           Salt
    1/4 ts Sugar
      1 tb Olive oil or lard
      4    (6 oz ea) skirt steaks;
           - trimmed of exterior fat
      1 md White onion; thin sliced
    1/2 ts Cumin
    1/2 ts Black pepper
    2/3 c  Beef broth
           Chopped cilantro; garnish

  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

  From: Angele & Jon Freeman | 26 Jul 97

  Uncle Dirty Dave's Archives

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... Prune yoghurt - the "get & go" snack food!!!

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 * Origin: Prism bbs (1:261/38)