© Con Poulos
Grilled Skirt Steak with Smoky Almond Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 1 1/2 cups
Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is delicious on steak.
Slideshow: Delicious Steaks
- 1 ounce ancho chiles, stemmed and seeded
- Boiling water
- 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
- 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.
Make Ahead The almond sauce can be refrigerated for up to 1 week.
Robust, smoky Shiraz.