Skirt Steak with Peppers, Raisins, and Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/4 cup raisins
- 3 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 2 tablespoons slivered almonds
- pinch of ground cloves
- pinch of ground cinnamon
- Carbohydrate 10 g(3%)
- Cholesterol 129 mg(43%)
- Fat 37 g(57%)
- Fiber 1 g(4%)
- Protein 41 g(82%)
- Saturated Fat 12 g(58%)
- Sodium 750 mg(31%)
- Calories 533
Preparation Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total). 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. Transfer steaks to a platter, reserving fat in skillet, and keep warm, covered. 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. Add pepper stir-fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes. 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. Stir in vinegar, water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly, about 2 minutes. Season sauce with salt and pepper and spoon over steaks.
Preparation Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total). 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. Transfer steaks to a platter, reserving fat in skillet, and keep warm, covered. 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. Add pepper stir-fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes. 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. Stir in vinegar, water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly, about 2 minutes. Season sauce with salt and pepper and spoon over steaks.
