Meat, Poultry, Pork



Seared Steak with Chipotle Salsa | Print |
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Serves 4

  • 1 tablespoon olive or vegetable oil
  • 4 five- to six-ounce pieces of beef skirt steaks or thin rib eye steaks
  • Salt to taste
  • 1 medium white onion, thinly sliced
  • 1 cup Frontera Chipotle Salsa
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 2/3 cup beef broth
  • Chopped cilantro, for garnish

Heat oil in a heavy, large skillet over medium-high heat. When very hot, pat the steaks 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, about 3-4 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring regularly, about 5 minutes. Add the salsa to the skillet, along with the cumin and pepper. Cook for several minutes to reduce the salsa, then stir in the broth and simmer for 5 minutes longer. Return the meat to the pan and cook for about 5 minutes.  Transfer the steaks to a serving platter, then spoon the sauce and onions over and around them. Sprinkle with cilantro and serve.