Great!
1. Preheat oven to 200 degrees.
2. Put chiles and adobo sauce in a food processor or blender. Process until smooth. Smear a light coating of the puree on both sides of steak with a pasty brush. (Cover and refrigerate or freeze leftover puree.)
3. Heat 2 tablespoons oil in a large skillet over medium high heat. Add onions and cook, stirring frequently, until golden but still crunchy, 4 to 5 minutes. Leaving as much oil as possible in the skillet, scoop the onions into a heatproof serving bowl and place in the oven to keep warm.
4. Return the skillet to medium-high heat (or a little lower for flank steak). Add the remaining 1 tablespoon oil. Add the steak and cook to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a wire rack on a baking sheet, and place in the oven to rest for 5 to 10 minutes.
5. If using skirt steak, cut into 3" lengths, then cut each piece across the grain into ?" strips (cut flank steak across the grain straight down into ?" slices, then cut the slices lengthwise into thinner strips). Toss the meat with the onions. Taste and season with salt. Serve with warm tortillas and salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (804g) | ||
Recipe Makes: 4 | ||
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Calories: 1397 | ||
Calories from Fat: 251 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1899mg | 65 % | |
Potassium 1342.1mg | 35 % | |
Total Carbohydrate 267g | 79 % | |
Dietary Fiber 39.8g | 159 % | |
Sugars, other 227.2g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1397
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