Follow these steps for perfect results
ancho chiles
stemmed and seeded
boiling water
garlic cloves
sliced
pumpkin seeds
toasted
almond butter
sherry vinegar
extra-virgin olive oil
salt
freshly ground pepper
skirt steak
cut into 5-inch lengths
Rehydrate ancho chiles in boiling water for 15 minutes.
Drain chiles and coarsely chop.
Pulse chiles and garlic in a food processor until finely chopped.
Add pumpkin seeds, almond butter, vinegar, and warm water; pulse to a coarse paste.
With the machine running, slowly drizzle in olive oil.
Season the almond sauce with salt and pepper.
Transfer sauce to a bowl.
Preheat and oil a grill pan.
Season skirt steak with salt and pepper.
Grill steak over high heat for about 6 minutes, flipping once, until lightly charred.
Let steak rest briefly.
Thinly slice steak across the grain.
Serve steak with almond sauce.
Expert advice for the best results
Marinate the steak for extra flavor.
Adjust the spice level of the sauce by using more or fewer ancho chiles.
Serve with a side of grilled vegetables.
Everything you need to know before you start
15 minutes
The almond sauce can be made ahead of time.
Slice the steak and fan it out on a plate, drizzling with the almond sauce. Garnish with chopped cilantro.
Serve with rice and beans.
Serve with grilled vegetables.
Serve with a side salad.
Pairs well with grilled steak and smoky flavors.
Light and refreshing to cut through the richness.
Discover the story behind this recipe
Grilling is a popular cooking method in the Southwest, and ancho chiles are a common ingredient.
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