Skirt Steak with Pinto Beans and Pasilla Chile Vinaigrette
- ACTIVE: 40 MIN
- TOTAL TIME:
- SERVINGS: 4
Instead of serving juicy skirt steak with a traditional steak sauce, Hugh Acheson makes a flavorful vinaigrette with pasilla chile and adds it to pinto beans as a very tasty, hearty accompaniment to the meat.
- 1 pasilla chile, stemmed and seeded (see Note)
- Boiling water
- 1 tablespoon cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground pepper
- 1 medium onion, minced
- Two 15-ounce cans pinto beans, rinsed and drained
- 1/2 teaspoon achiote seeds, finely ground (optional)
- 1/2 cup chicken stock or low-sodium broth
- 2 tablespoons chopped cilantro
- 1 1/2 pounds skirt steak, cut into 5-inch lengths
- 8 large scallions
- Heat a grill pan. Add the pasilla and toast over high heat, pressing down with a spatula and turning once, until pliable and fragrant, about 1 minute. Transfer the pasilla to a heatproof bowl and cover with boiling water. Let stand until softened, about 30 minutes.
- Transfer the pasilla to a blender along with 2 tablespoons of the soaking liquid. Add the vinegar, lime juice, honey and mustard and puree until smooth. With the blender on, gradually add the 1/4 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the beans and achiote and cook, stirring, until fragrant, about 2 minutes. Add the stock and cook until the beans are hot and glazed, about 3 minutes. Stir in half of the vinaigrette and the chopped cilantro. Season with salt and pepper and keep warm.
- Heat the grill pan. Brush the steak with oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, brush the scallions with oil and season with salt and pepper. Grill over high heat, turning, until lightly charred, 1 to 2 minutes. Thinly slice the steak against the grain and serve with the beans and scallions, passing the remaining vinaigrette at the table.
A structured, rich, full-bodied red, such as a Malbec or Cabernet Sauvignon.