Pan-Seared Sirloin Steaks with Ancho Chile-Lime Pan Sauce
By Matthew FairmanPublished on February 26, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
Steaks
4 (8- to 10-ounce) boneless top sirloin steaks, 1 inch thick, trimmed1 tablespoon kosher salt 1 ½ teaspoons pepper 1 tablespoon vegetable oilSauce
4 tablespoons unsalted butter, cut into 1-tablespoon pieces and chilled, divided1 shallot, minced2 teaspoons ancho chile powder 1 garlic clove, minced1 teaspoon all-purpose flour ½ teaspoon ground cumin ¼ teaspoon kosher salt ⅛ teaspoon cayenne pepper ½ cup chicken broth 1 tablespoon chopped fresh cilantro 2 teaspoons lime juiceBefore You Begin
We do not recommend making this recipe with steaks thinner than 1 inch, but thicker steaks can be used. If using thicker steaks, just continue to cook them, flipping every 2 minutes, until they register 125 degrees (for medium-rare). Top sirloin steaks are commonly sold as larger steaks (about 1 pound each) that serve two people. If you can find only larger steaks, buy two steaks and cut them in half crosswise to make four steaks that are about 8 ounces each. This recipe is best with fresh ancho chile powder. If you can, try grinding your own from whole ancho chiles.
Instructions
- Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer steaks to prepared rack, tent with aluminum foil, and let rest for 10 minutes.
- Melt 1 tablespoon butter in now-empty skillet over medium heat. Add shallot, chile powder, garlic, flour, cumin, salt, and cayenne and cook until shallot is softened, about 2 minutes.
- Stir in broth and bring to simmer. Cook until slightly thickened, about 2 minutes. Reduce heat to low and whisk in remaining 3 tablespoons butter, 1 piece at a time, until emulsified. Off heat, stir in cilantro and lime juice. Slice steaks and serve with sauce.
for the steaks
for the sauce
Time
40 minutesYield
Serves 4Ingredients
Steaks
Sauce
Ingredients
Steaks
Sauce
Ingredients
Steaks
Sauce
Why This Recipe Works
We wanted juicy, perfectly cooked steaks with a nice seared-on crust, and we wanted to serve them with a rich, delicious pan sauce. Many cooks will tell you that the key to a truly magnificent pan sauce is the fond: those browned, caramelized bits that stick to the skillet floor. But we wanted the flavorful browning to stay on the meat rather than stick to the pan, so we pulled out our nonstick skillet instead. Sirloins made for an affordable choice with plenty of beefy flavor that stood up well to a boldly flavored sauce. Choosing relatively thick (1 inch or thicker) steaks and flipping them every 2 minutes yielded beautiful browned steaks with a minimal gray band and a juicy medium-rare interior. While the steaks rested (on a wire rack to protect the crust from being washed off by the juices), we built a quick pan sauce that relied on flavorful ingredients. This silky sauce boasts smoky-sweet ancho chile powder set off with the bright kick of lime, earthy cumin, and a hint of garlic (plus lots of butter and a pinch of cayenne).
Before You Begin
We do not recommend making this recipe with steaks thinner than 1 inch, but thicker steaks can be used. If using thicker steaks, just continue to cook them, flipping every 2 minutes, until they register 125 degrees (for medium-rare). Top sirloin steaks are commonly sold as larger steaks (about 1 pound each) that serve two people. If you can find only larger steaks, buy two steaks and cut them in half crosswise to make four steaks that are about 8 ounces each. This recipe is best with fresh ancho chile powder. If you can, try grinding your own from whole ancho chiles.
Instructions
- Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer steaks to prepared rack, tent with aluminum foil, and let rest for 10 minutes.
- Melt 1 tablespoon butter in now-empty skillet over medium heat. Add shallot, chile powder, garlic, flour, cumin, salt, and cayenne and cook until shallot is softened, about 2 minutes.
- Stir in broth and bring to simmer. Cook until slightly thickened, about 2 minutes. Reduce heat to low and whisk in remaining 3 tablespoons butter, 1 piece at a time, until emulsified. Off heat, stir in cilantro and lime juice. Slice steaks and serve with sauce.
for the steaks
for the sauce
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