SERVES 4 1 medium shallot, finely minced (about ¼ cup) 4 tablespoons unsalted butter 1 teaspoon all-purpose flour 2 cups homemade or low-sodium canned chicken stock A dozen thin strips of orange zest (from 1 orange; see Note above) ¼ cup orange juice 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 tablespoons butter Season with salt and pepper to taste Pour over your steaks and serve immediately ... 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... 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. .. 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