Braised Skirt Steak in a Tomato Chipotle Red Wine Sauce
Both skirt and flank steak are absolutely delicious for your favorite braising recipes! Red wine and beef are the perfect pair!
Servings 6 Servings
Ingredients
Ingredients
- 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
For Sauce
- 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
Instructions
Directions
- 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.
Notes
For Cilantro Lemon Rice: To prepare, add 1 cup jasmine rice and 1 tablespoon of olive oil to salted boiling water, reduce heat, cover and cook for 18 to 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork, squeeze in fresh lemon juice in and add fresh cilantro.