- Marinate Time
- 10 mins
- Prep Time
- 5 mins
- Total Time
- 15 mins
- 3/4 cup
- Compliments Beef Broth
- chipotle chilies from a can of chipotle chilies in adobo sauce
- 11/2 pounds
- Skirt Steak
- Salt and freshly ground pepper
- 2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1/3 cup
- Lucerne® Sour Cream or Lucerne® Light Sour Cream
- Fresh cilantro, minced
Note: If you want to tone down the spiciness, scrape out and discard the seeds from the chipotle chilies before using them and/ or use one chili instead of two.
In a blender, mix together broth and chilies; set aside.
Cut steak crosswise into 2 roughly equal pieces.
Season meat to taste with salt and pepper.
Heat oil in a 12-inch frying pan over high heat.
When pan is hot, add steak.
Cook, turning 2-3 times, until well browned but still rare in thickest part (cut to test), 6-7 minutes.
Transfer meat to a serving platter or carving board and let stand.
Meanwhile, add the broth and chili mixture to pan.
Whisk constantly and boil until reduced to 1/2 cup, about 2 minutes.
Whisk in sour cream and cook just until hot, about 1 minute.
Remove sauce from heat and transfer to a small serving bowl.
Cut meat crosswise into thin slices.
Sprinkle to taste with minced cilantro and offer chipotle sauce to drizzle over meat to taste.
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