Seared Skirt Steak with Chipotle and Garlic
| Yield: | 4 Servings |
| Categories: |
| 3 | Stemmed; dried chipotle chilies (or canned chipotle chilies in adobo, (up to 6) | |
| 15 | Garlic cloves; unpeeled | |
| 5 | md | Tomatillos; husked and rinsed |
| Salt | ||
| 1/4 | ts | Sugar |
| 1 | tb | Olive oil or vegetable oil or rich tasting lard |
| 4 | Pieces (5 to 6-ounce) of skirt steak, trimmed of exterior fat | |
| 1 | md | White onion; thinly sliced |
| 1/2 | ts | Cumin |
| 1/2 | ts | Black pepper |
| 2/3 | c | Beef broth |
| Chopped cilantro for garnish |
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