Meat, Poultry, Pork

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.