Monday, January 24, 2011

Saucy Skirt Steak with Orange-Spiced Sweet Potatoes

Steak & Sauce
  • 2 1/2 to 3-pound skirt steak
  • 2 tablespoons butter
  • 1 large sweet onion, very thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 dried ancho chili peppers, seeded and stemmed
  • 1 1/2 cups chicken stock
  • Salt and freshly ground black pepper
  • Extra virgin olive oil (EVOO), for drizzling

Take the steaks out of the refrigerator to take off the chill.

Heat a medium size skillet over medium heat and add the butter. When the butter has melted, add the onion and cook until caramel in color, about 20 minutes. Stir in the Worcestershire sauce and tomato paste. Reduce the heat and simmer for 5 minutes.

Place the anchos in small saucepot with the stock and bring to a boil over medium heat. Turn off the heat and allow the anchos to steep for 5 minutes.

Heat a grill pan or grill to high.

Put the anchos and onion in a food processor. Turn the processor on and season with salt and pepper, to taste.

Season the meat with salt and pepper, to taste, and drizzle with EVOO. Grill over high heat for 5-6 minutes total, turning once, for rare. Remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak and arrange on a serving platter. Serve with lots of steak sauce poured over top.

Orange-Spiced Sweet Potatoes

  • 2 1/2 pounds sweet potatoes, peeled and cut into small chunks or thin slices
  • Salt
  • 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
  • 2 slices smoky bacon, finely chopped
  • Zest and juice of 1 orange
  • Chicken stock, as needed
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • A few dashes of hot sauce, to taste

Put the potatoes in a medium size pot, cover with water, salt the water and bring to boil over medium heat. Cook until tender, then drain and return the potatoes to the pot.

In a medium size sauté pan, heat a little oil over medium heat and add the bacon and cook until it begins to crisp. Stir in the orange zest and juice and the potatoes. Mash to your desired consistency with some chicken stock to thin the potatoes, if desired. Stir in the cumin, cinnamon and hot sauce.

Things I learned from this recipe-
1. my $9 food chopper is not big enough to equal a real food processor... i had to do the sauce in small batches- lol!
2. i actually do like to eat steak...i like it rare?!?
3. i 100% do not like sweet potatoes - at all

Rating: steak & sauce - YUM
sweet potatoes- for me (a non-sweet potato fan) a not-so-yum


  1. I like the labels! And love the comment about the food processor... That would be me too :)

  2. I'm missing your posts! What are you cooking next?? :)

  3. haha... well between the San Francisco trip, the entire family having the stomach virus and now both girls having ear infections... I haven't cooked anything fancy since this recipe!

    maybe next week will be better! the next one on my list is "Cobb Pasta Toss"