2 chipotle chiles packed in adobo sauce, finely chopped,
plus 1 tablespoon of the sauce
2 teaspoons fresh lime juice (from 1 lime)
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper
After cooking the steaks, discard the excess fat from the
pan and return it to medium heat. Add the shallot and
cook, stirring constantly with a wooden spoon, until
softened, about 1 minute. Add 1 tablespoon of the butter
and the flour and cook, stirring, for 30 seconds. Slowly
whisk in the stock, orange zest, juice, chiles, and adobo
sauce and stir to combine. Scrape up the browned bits on
the bottom of the pan with the spoon, then increase the
heat to high and simmer the stock until reduced to 1 cup,
about 5 minutes.
- 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.