I am always thankful when it’s Friday, but the last couple have days so have been so full and eventful, that I am especially glad for this Friday and going home from work to do absolutely nothing! Who would have thought I’d ever say that? Not me, that’s for sure! Anywho…I’ve been trying to make more use of the many cookbooks I own lately, and decided that I would make it a priority to have one recipe each week come out of a cookbook. This was the first (no-salad) recipe to make the “official” rotation, and ohmygoodness was it delicious!! As I mentioned in an earlier post, I don’t cook steak at home very often, but I was so excited for this recipe. It does involve peppers and spice, ya know? Add that to just about anything and I am there!
It’s a great meal to kick-off the weekend, and is nice enough that I would have friends over and serve it for a dinner party. I loved the mix of flavors and the smoky heat of the sauce. It wasn’t hot by any means, just had a little, teensie hint of heat that made my tastebuds sing!
Sirloin Steak with Ancho Chile Sauce
Source: Pampered Chef – Make it Fresh, Make it Healthy
Ingredients
-
4 cups water
-
3 dried ancho chile peppers, stemmed and seeded
-
1/4 cup honey
-
2 Tbsp red wine vinegar
-
1 1/2 Tbsp tomato paste
-
2 tsp Dijon mustard
-
1 garlic clove, peeled
-
1/4 tsp salt
-
1/4 tsp freshly ground pepper
-
4 top sirloin steaks
Preparation
For the sauce:
-
Bring water to a boil in a saucepan, add peppers and cook for 3-4 minutes, until soft.
-
Drain all but 1/4 cup of the cooking liquid.
-
In a blender or food processor, combine peppers, reserved cooking liquid, honey, vinegar, tomato paste, mustard, garlic, and salt. Blend until smooth.
-
Reserve 1/4 cup of the sauce for cooking the steaks, and set the remaining sauce aside for serving.
For the steaks:
-
Heat a skillet or grill pan over medium-high heat for approximately 5 minutes. Brush the tops of each steak with half of the reserved sauce.
-
Cover the bottom of the skillet with canola oil, and cook steaks sauce side down for 3 minutes. Brush the top of the steaks with the remaining reserved sauce, flip over, and cook 3 more minutes (or to your desired doneness.)
-
Plate the steaks and drizzle sauce over the top and serve!
no tomato past or mustard listed in the ingredients, but you need to add them to the blender??
Thank you so much for pointing that out! I have updated the ingredients list to include the tomato paste and dijon mustard!