Spicy Skirt Steak
Save a little grocery money by using prepared salsa instead of purchasing vegetables separately. Add it to the Spicy Skirt Steak in step 2 along with the cinnamon. The final sprinkling of cilantro makes it taste homemade.
1 1/2 lb skirt steak or flank steak
1/2 tsp salt
2 Tbsp coarsely chopped onion
2 ripe tomatoes, chopped
1 cup beef broth
2 dried mild chile peppers, such as ancho or pasilla
1/2 tsp ground cinnamon
2 Tbsp chopped cilantro
Heat a large skillet over high heat. Add steak. Cook for 2 minutes on each side.
Add salt, onion, tomatoes, broth, dried peppers, jalapenos and cinnamon to skillet. Cook for 5 minutes longer for medium rare, turning once. Remove steak to a platter. Cover with foil.
Transfer contents of skillet to a food processor or blender. Pur e until smooth. Strain through a sieve to remove seeds and skins of peppers.
Slice steak thinly on the diagonal or across the grain. Arrange on a serving platter. Top with sauce, then cilantro.
Spicy Skirt Steak tip: This wonderful sauce can be used on a variety of grilled meats. Double or even triple the recipe for the sauce, then freeze the leftovers in convenient portions for quick microwaving when you're in a hurry.