Active Time
N/A
Total Time
30 MIN
Yield
Serves : 1 1/2 cups
© Con Poulos

How to Make It

Step 1    

In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes. Drain the chiles, discarding any seeds and stems, and coarsely chop. In a food processor, pulse the chiles and garlic until finely chopped. Add the pumpkin seeds, almond butter, vinegar and 1/2 cup of warm water; pulse to a coarse paste. With the machine on, add the 1/2 cup of oil in a steady stream. Season with salt and pepper. Scrape the almond sauce into a bowl; don't worry if the oil separates.

Step 2    

Preheat a grill pan and oil the pan. Season the steak with salt and pepper and grill over high heat for about 6 minutes, turning once, until lightly charred. Let the steak rest, then thinly slice across the grain and serve with the almond sauce.

Make Ahead

The almond sauce can be refrigerated for up to 1 week.

Suggested Pairing

Robust, smoky Shiraz.

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