Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is delicious on steak.
1 ounce ancho chiles, stemmed and seeded
2 large garlic cloves, sliced
1/2 cup toasted pumpkin seeds
1/4 cup almond butter
1 tablespoon sherry vinegar
1/2 cup extra-virgin olive oil, plus more for the pan
Freshly ground pepper
1 1/2 pounds skirt steak, cut into 5-inch lengths
How to Make It
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.
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.
The almond sauce can be refrigerated for up to 1 week.
Robust, smoky Shiraz.
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