It looks like the warm days of summer, grilling outdoors, cold icy drinks will soon be upon us. And after my 28th winter here in central New York, this California girl has adapted very well. When it comes to low and slow cooking, braising skirt steak or flank steak is the way to go. I originally prepared this braised skirt steak dish during the dead of winter, but it’s really good year round. It makes for some of the most delicious tacos. I have been fortunate enough to have a new market open in our area with a wide selection of meats. In my area, two hard to find cuts are the skirt and the flank steak and I was very happy to see that this new market stocks it pretty regular.
Braised Skirt Steak in a Tomato Chipotle Red Wine Sauce
- 2 1/2 pounds skirt steak sliced into 2 inch pieces
- 1 teaspoon salt plus more for sauce
- 1 teaspoon pepper plus more for sauce
- 1 teaspoon garlic powder
- 4 tablespoons olive oil
- 28 ounce can whole tomatoes
- 1 cup red wine cabernet
- 1 1/2 cups beef broth
- 2 chipotle peppers in adobo
- 3 cloves garlic sliced
- 1 tablespoon chile ancho powder
- 1 teaspoon chile pasilla powder or 1/2 teaspoon cayenne
- 1 1/2 tablespoons mexican oregano
- 1/2 tablespoon dried thyme
You will also need
- 1 large white onion sliced into strips
- 2 bay leaves
- 2 whole cloves optional
- Cilantro for rice
- Lemon for rice
- Season the sliced meat with salt, pepper and garlic powder. In a large oven proof dutch oven pot, preheat 4 tablespoons of olive oil at medium heat for 3 minutes.
- While the oil is heating, in the blender combine all of the ingredients for the sauce. Blend until smooth, set aside. Preheat oven to 350 degrees F.
- Sear the skirt steak for 3 minutes per side and transfer onto plate. In that same pot, add the sauce from the blender. Use a spoon to scrape up all the bits from the bottom. Cook the sauce for 10 minutes, taste for salt.
- Add the beef back into the pot with sauce, top with onions, add bay leaves and whole cloves. Cover and braise in the oven for 2 hours or until beef if tender. Let stand for 15 minutes before serving. Serve over lemon cilantro rice, garnish with more cilantro and diced onions. Serve with warm tortillas.
This was really good! I used a 2 lb flank and added a red bell pepper and some sliced white mushrooms I had on hand that needed to be used up and it turned out great!
It sounds delicious Cara! Thank you for the feedback!