Instructions: Heat a large, heavy skillet over moderate heat and toast chilies 5 to 10 seconds on each side, pressing down with tongs. Discard stems and seeds and soak chilies in hot water to cover for 5 minutes. Drain and tear into pieces. In a food processor, puree chilies with orange juice, garlic, olive oil and salt to taste until smooth, about 2 minutes. Transfer half of sauce to a small serving bowl.

Season steak with salt and coat steak generously with remaining sauce.

Heat 2 large heavy skillets over high heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of pans. Sear steak 2 to 3 minutes on each side for medium-rare. Serve with additional sauce. - From

"Gourmet Every Day"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.