Skirt Steak with Morita Chile-Cocoa Sauce, Cumin Sweet Potato Mash and Lemon Green Beans

Instructions

1. 1

   1. Place the morita chiles in a bowl with the hot water and soak for 10 minutes. Meanwhile, season the skirt steak with 6 g salt, 2 g black pepper, and 15 ml olive oil. Let it rest at room temperature for 15 minutes.

2. 2

   2. Place the sweet potato in a pot with water and a pinch of salt. Cook over medium-high heat for 15 to 18 minutes, until very tender. Drain well.

3. 3

   3. Mash the hot sweet potato with the butter, warm milk, cumin, and 1 g salt. Adjust until smooth and keep covered.

4. 4

   4. Blend the soaked morita chiles with their soaking water, half of the onion, the grated garlic clove, cocoa powder, apple cider vinegar, honey, beef broth, and dried oregano until smooth.

5. 5

   5. Heat a large cast-iron or heavy skillet over high heat for 2 minutes. Add the remaining 15 ml olive oil and sear the skirt steak for 3 to 4 minutes per side for medium, or until the center reaches 135°F and 57°C. Remove the meat, cover loosely, and rest for 8 minutes.

6. 6

   6. In the same skillet, reduce to medium heat and add the remaining onion and chopped garlic. Cook for 2 to 3 minutes, scraping up the browned bits. Pour in the blended sauce and cook for 5 to 7 minutes, stirring, until slightly thickened. Season with the remaining salt and pepper to taste.

7. 7

   7. Heat another skillet over medium-high heat with a splash of water or a few drops of olive oil if needed. Add the green beans and sauté for 4 to 5 minutes until tender-crisp. Add the lemon zest, 30 ml lemon juice, and a pinch of salt; toss for 30 seconds more.

8. 8

   8. Slice the skirt steak against the grain. Serve a base of sweet potato mash, arrange the beef on top, spoon over the morita chile sauce, and serve with the lemon green beans.