• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 4
    OK

    Arrachera With Ancho-Serrano Chile Sauce

    Ancho and Serrano chiles pack a double punch into the sauce used on this pan-seared sirloin flap steak (also known as flap meat).

    Scott Popovic is the Corporate Chef for Certified Angus Beef.


    Ingredients
    1
    Pound
    Certified Angus Beef ® arrachera (sirloin flap), sliced thin
    *
    salt and pepper to taste
    1
    ounce
    canola oil
    2
    ancho chiles
    1
    serrano chile
    1/2
    chipotle chile
    1/2
    onion, thinly sliced
    2
    cloves
    garlic
    7
    ounces
    water
    2
    tablespoons
    sugar
    3
    green onions, thinly sliced
    Directions
    Season steaks with salt and pepper.
    In large sauté pan, heat oil until it begins to smoke. Sear steaks until golden brown on all sides. Remove steaks from pan.
    Add chiles, onion and garlic cloves and sauté for 1 minute. Add water and sugar and bring to boil, cook for an additional 5 minutes. Remove ingredients from pan and puree.
    Return steaks and pureed chile mixture to the pan. Cover with lid and cook on low heat for 40 minutes or until tender, adding water if necessary.
    Serve the steaks covered with sauce and garnish with green onion slices. Add rice or steamed vegetable as side, if desired.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Beef

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