The food lab better home cooking through science ( PDFDrive ) 380
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SERVES4
1mediumshallot,finelyminced(about¼cup)
4tablespoonsunsaltedbutter
1teaspoonall-purposeflour
2cupshomemadeorlow-sodiumcannedchickenstock
Adozenthinstripsoforangezest(from1orange;see
Noteabove)
¼cuporangejuice
2chipotlechilespackedinadobosauce,finelychopped,
plus1tablespoonofthesauce
2teaspoonsfreshlimejuice(from1lime)
1tablespoonmincedfreshcilantro
Koshersaltandfreshlygroundblackpepper
1.Aftercookingthesteaks,discardtheexcessfatfromthe
pan and return it to medium heat. Add the shallot and
cook, stirring constantly with a wooden spoon, until
softened,about1minute.Add1tablespoonofthebutter
and the flour and cook, stirring, for 30 seconds. Slowly
whisk in the stock, orange zest, juice, chiles, and adobo
sauceandstirtocombine.Scrapeupthebrownedbitson
the bottom of the pan with the spoon, then increase the
heattohighandsimmerthestockuntilreducedto1cup,
about5minutes.
2. Off the heat, whisk in the lime juice, cilantro, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over your steaks and serve
immediately.
