Sweet Ancho-Rubbed Skirt Steak Recipe by Chef Art Smith

Step 1

Preheat your oven to 350°F.

Step 2

Heat the 2 tablespoons oil in a deep sauté pan. Add chiles and fry for 30 seconds each. Remove and place on paper towels to drain.

Step 3

When the chiles are slightly cooled, place them in your blender. With the blender running, slowly pour in the oil used for frying in a steady stream. Add the brown sugar, chocolate, and salt (about ¼ teaspoon). The mixture should be fairly coarse.

Step 4

In a small bowl, stir together the garlic, shallots, salt (about ½ teaspoon), pepper, and just enough olive oil to barely cover meat. Rub the mixture over skirt steak.

Step 5

In a heavy skillet or saucepan over high heat, sear or grill the skirt steak for 10 minutes, turning frequently. Let cool.

Step 6

Cover the steak with the chile mixture.

Step 7

Place the steak in oven and finish cooking for 5 to 7 minutes.

Step 8

Remove the steak from the oven, and let it rest for 10 minutes. Slice and serve with fresh, seasonal vegetables and tortillas.