Skirt steak with ancho-onion steak sauce

  • 1 1/4 to 1 1/2kg skirt steak
  • 25g butter
  • 1 large sweet onion, very thinly sliced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • 2 dried ancho peppers, seeded, stemmed
  • 360ml chicken stock
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
1) Take the steak out of the refrigerator to take off the chill. Heat a medium frying pan over a medium heat and add the butter. When the butter has melted, add the onions and cook until caramel in colour, about 20 minutes. Stir in the Worcestershire sauce and tomato puree. Reduce the heat and simmer for 5 minutes. Allow to cool slightly.

2) Put the ancho peppers in a small saucepan with the stock and bring to the boil over a medium heat. Turn off the heat and allow the peppers to steep for 5 minutes. Alternatively, put the peppers and stock in a microwave-safe bowl, cover with cling film, and cook in the microwave for 2 to 3 minutes. Allow to cool slightly.

3) Heat a griddle pan or grilling element to high. Meanwhile, put the warm peppers and onion mixtures in a food processor and puree. Season with salt and pepper, to taste.

4) Season the meat with salt and pepper, to taste, and drizzle with some extra virgin olive oil. Cook over a high heat for 5 to 6 minutes in total, turning once, for rare. Remove the steak to a cutting board and let it rest for 5 minutes.

5) Thinly slice the steak and arrange it on a serving platter. Heat up the ancho-onion sauce, if necessary. Serve the steak with lots of sauce poured over the top.

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