pan-seared-ancho-skirt-steak-103718.json

{
    "directions": [
        "Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces.",
        "Pur\u00e9e chiles with orange juice, garlic, olive oil, and salt to taste in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.",
        "Season steak with salt and coat generously with remaining sauce.",
        "Heat 2 large heavy skillets (or cook steak in 2 batches) over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets. Sear steak 2 to 3 minutes on each side for medium-rare.",
        "Serve steak with reserved sauce."
    ],
    "ingredients": [
        "2 large or 4 small dried ancho or New Mexico chiles (1 oz total)",
        "2/3 cup fresh orange juice",
        "2 garlic cloves",
        "1 tablespoon olive oil",
        "1 1/2 lb skirt steak, cut into 4 pieces",
        "2 tablespoons vegetable oil",
        "Accompaniment: avocado slices"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fruit Juice",
        "Beef",
        "Picnic",
        "Quick & Easy",
        "Orange",
        "Steak",
        "Avocado",
        "Spring",
        "Summer",
        "Gourmet"
    ],
    "title": "Pan-Seared Ancho Skirt Steak",
    "url": "http://www.epicurious.com/recipes/food/views/pan-seared-ancho-skirt-steak-103718"
}