(adapted from Bon Appetit)
Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Sear steaks on each side for 2 - 3 minutes, depending on thickness and desired doneness of your steak. Transfer steak to plate and tent with aluminum foil. Add chopped onions to pan and about 2 Tbs of steak juices, scrape up brown bits in pan, cook onions until tender and brown. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.
Top tortillas with slice steak. Drizzle with sauce; top with cilantro leaves.
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