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Southwestern Chipotle Skirt Steak Recipe
Eating in the Southwest comes with an abundance of flavor - and my Chipotle Skirt Steak Recipe with Rice is no exception. Chipotle chili peppers are jalapeńo chili peppers that have been smoked.
They are canned in their whole state with Adobe sauce which in origin is a Spanish marinade and preservative containing a varietal of ingredients such as, but not limited to, paprika (which gives the sauce the deep red color and is an antibacterial ingredient,) oregano, garlic and vinegar (the preservative.)
Chipotles and Adobo sauce are great added to other recipes such as soups and stews which will give either a great depth of flavor. You can find these on your supermarket shelf, usually on the International aisle - just around where the jars of salsa are.
This recipe is not a soupy or saucy kind of recipe, so a great a great alternative to eat this, would not only be with rice in a bowl, but as a delicious taco night by wrapping this flavorful beef in tortillas or hard shells - along with all the toppings that you would associate with a Taco Feast! Cheese-salsa-avocado-green onions-raw chilies - they will just make it even better! Please note:- Flank steak is also a great alternative here if you cannot find skirt steak. Enjoy!
6 thick slices of smoked bacon, cooked & chopped with drippings reserved
4 tbsp. olive oil
1 large Spanish onion, diced
1/2 lb. mushrooms, thickly sliced
1/4 cup red wine (recommended) or beef broth
1 1/2 lb. skirt or flank steak, sliced thinly against the grain
2 finely chopped chipotle peppers (seeds removed)
4 tbsp. Adobo sauce from the can
1 cup chopped cilantro
1 24 oz. can chopped/diced tomatoes with juice
1tbsp. cornstarch dissolved in a little cold water or 3 tbsp. butter
Salt and pepper to taste
Green onions for garnish (optional)
4 cups cooked long grain rice
1. Place the beef in the freezer for 20 to 30 minutes. This will make it easier to slice raw into thin strips. Place the meat into a sealable plastic bag or container and combine the meat, chipotles and adobo sauce, 2 tablespoons of olive oil, cilantro and marinate for at least 1 hour or more. Overnight would be great, massaging the bag intermittently.
2. Over a medium high heat in a large skillet warm the reserved bacon fat for 1 minute. Add the onions and mushrooms, cooking uncovered until the mushrooms are beginning to brown, stirring occasionally for approximately 10 minutes. Add the wine or broth and cook until the liquid has reduced and is starting to glaze the veggies. Set aside in a bowl.
Begin to cook the rice now before you start the meat.
3. In the same pan add 2 tbsp. olive oil and heat for 2 minutes over a high heat. Add the meat and marinade to the pan in small batches and sauté until it's starting to get some color. Stir only occasionally to get the browning. Set aside each batch in the same bowl with the mushrooms while you finish the remaining batches of meat.
4. Return the meat and mushroom mixture to the same pan, over a high heat and add the tomatoes and bring to a boil. Reduce the heat to low and simmer, uncovered for approximately 5 minutes. Stir often. Taste and season with salt if needed.
Serve over the rice with a dollop of sour cream on top. Delicious!
Content copyright © 2014 by Allyson Elizabeth DŽAngelo. All rights reserved.
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