1 flank steak
3 Tbsp oil
3 Tbsp butter
Generously salt the flank steak on both sides 30 minutes before cooking. Preheat a heavy bottom skillet to smoking point, add in oil and swirl around. While pan is heating up, pat the steak with paper towels soaking up any moisture. Sprinkle with pepper.
Gently place the flank steak into the pan, laying it away from you. Let sear until it is a dark, golden brown, about 6-8 minutes. Flip over and add butter and turn heat down to about a 6 our of 10. Cook until reached desired doneness (use a thermometer). Pull off heat and let rest for about 10 minutes. Slice meat thin and at an angle. Top with hot sauce and Pineapple salsa (recipes below).
Yield 2 quarts
1 pineapple, small diced
1/2 red onion, small diced
2 jalapeños, seeds and ribs removed, minced
1/4 cup fresh lime juice
zest of 2 limes
1 Tbsp honey
Mix all ingredients together. Taste, season if necessary and taste again. Best if consumed 1-2 days after making.
Yield 4 quarts
24 oz dried guajillo chile (walmart.com)
1 head garlic
1 cone piloncillo (walmart.com)
1 cup dried Mexican oregano
2 white onion, diced
3 quarts chicken stock (vegetable stock for vegetarian/vegan)
1 quart distilled white vinegar
Using scissors, cut the top of the dried guajills off. Try to contain the seeds in the stock pot. Add the chilis in the stockpot along with everything else. Bring to a boil, turn heat to low and reduce to a simmer for 3-4 hours.
In small increments, blend until smooth. Taste, season with salt and or white vinegar.
*Cover the top of the blender with a towel and apply light pressure wile turning on and running. The steam and agitation create pressure that could pop the blender cup lid off creating a mess and could potentially burn yourself or someone.
Place in a large bowl and sit in ice bath (lots of ice and cold water) and let cool until room temp - about 2 hours. Store in air tight containers in the refrigerator. Best consumed within 4-6 weeks.