Skirt Steak With Peppers, Raisins, And Almonds
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Black Pepper1 tsp
Salt3 tbsps
Olive Oil2 tbsps
Slivered Almonds1 tbsp
Tomato Paste1.5 tbsps
Cider Vinegar1 cup
Water1 cup
Raisin1 tsp
SugarDirections:
1
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes
2
Meanwhile, pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total)
3
Add 1 tablespoon oil to hot skillet and swirl to coat, then sauté steaks, turning over once, 5 to 8 minutes total for medium-rare
4
Transfer steaks to a platter, reserving fat in skillet, and keep warm, covered
5
While steaks are sautéing, cook garlic and almonds in remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until golden, 1 to 2 minutes
6
Add pepper stir-fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes
7
Once steaks are removed from larger skillet, add vegetables and tomato paste to fat in skillet and cook over moderately high heat, stirring and scraping up brown bits, 1 minute
8
Stir in vinegar, water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly, about 2 minutes
9
Season sauce with salt and pepper and spoon over steaks
10
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes
11
Meanwhile, pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total)
12
Add 1 tablespoon oil to hot skillet and swirl to coat, then sauté steaks, turning over once, 5 to 8 minutes total for medium-rare
13
Transfer steaks to a platter, reserving fat in skillet, and keep warm, covered
14
While steaks are sautéing, cook garlic and almonds in remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until golden, 1 to 2 minutes
15
Add pepper stir-fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes
16
Once steaks are removed from larger skillet, add vegetables and tomato paste to fat in skillet and cook over moderately high heat, stirring and scraping up brown bits, 1 minute
17
Stir in vinegar, water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly, about 2 minutes
18
Season sauce with salt and pepper and spoon over steaks