Sauteed Skirt Steak in Spicy Tomato Sauce

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Cafe Habana.

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 small onion
  • 1 (14 to 15-ounce) can whole tomatoes in puree
  • 1 fresh serrano or jalapeno chile
  • 3/4 pound skirt steak
  • 1 tablespoon vegetable oil
Directions
  • Preheat oven to 250 degrees F.

  • Halve onion and thinly slice. Drain tomatoes, reserving puree, and finely chop. Wearing protective gloves, seed chile, if desired, for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.

  • Heat a dry 12-inch heavy skillet over moderately-high heat until hot and add oil. Saute steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.

  • To skillet add the onions with tomatoes, reserved puree, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce.


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