Active Time

　　10 min

　　Total Time

　　15 min

　　In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy steak to the Caribbean.

　　

Ingredients

Makes 4 servings

　　1 3/4 pounds skirt steak, cut crosswise into 4 serving pieces

　　1/2 teaspoon black pepper

　　1 teaspoon salt

　　3 tablespoons olive oil

　　2 garlic cloves, peeled and smashed

　　2 tablespoons slivered almonds

　　1 (1-pound) bag frozen pepper stir-fry, thawed in a bowl of hot water and drained well

　　Pinch of ground cinnamon

　　Pinch of ground cloves

　　1 tablespoon tomato paste

　　1 1/2 tablespoons cider vinegar

　　1/2 cup water

　　1/4 cup raisins

　　1/2 teaspoon sugar

　　

Step 1

Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total).

　　

Step 2

Add 1 tablespoon oil to hot skillet and swirl to coat, then sauté steaks, turning over once, 5 to 8 minutes total for medium-rare. Transfer steaks to a platter, reserving fat in skillet, and keep warm, covered.

　　

Step 3

While steaks are sautéing, cook garlic and almonds in remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until golden, 1 to 2 minutes. Add pepper stir-fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes.

　　

Step 4

Once steaks are removed from larger skillet, add vegetables and tomato paste to fat in skillet and cook over moderately high heat, stirring and scraping up brown bits, 1 minute. Stir in vinegar, water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly, about 2 minutes.

　　

Step 5

Season sauce with salt and pepper and spoon over steaks.