Easy, quick, and very tastyyyy. This recipe (and picture) is from my friend Ken.
Leave some of the jalapeno seeds in – otherwise I don’t think it is spicy enough.
Superb recipe fo a great, tender, and an inexpensive cut of meat.
1 small onion
a 14- to 15-ounce can whole tomatoes in purée
1 fresh serrano or jalapeño chile
3/4 pound skirt steak
1 tablespoon vegetable oil
Preheat oven to 250°F.
Halve onion and thinly slice. Drain tomatoes, reserving purée, 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. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
To skillet add onions with tomatoes, reserved purée, 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.
This recipe is for 2 people, double the amount of ingredients for a family.