Skirt Steak with Poblano Sauce

Name: Skirt Steak with Poblano Sauce
Ingredients: 1 1/2 pounds skirt steak; 1 tablespoon canola oil, plus more for rubbing steak; Coarse salt and fresh ground pepper; 1 small onion, chopped; 2 garlic cloves, thinly sliced; 1 plum tomato, chopped; 2 poblano chiles, roasted (see note below) and thinly sliced; 1 lime, 1/2 juiced, 1/2 cut into wedges

December 14, 2011

When buying poblanos, bear in mind that the darker the chile pepper, the richer the flavor, which varies from mild to strong. Roasting the chiles softens them and mellows their spicy flavor.

Ingredients

1 1/2 pounds skirt steak

1 tablespoon canola oil, plus more for rubbing steak

Coarse salt and fresh ground pepper

1 small onion, chopped

2 garlic cloves, thinly sliced

1 plum tomato, chopped

2 poblano chiles, roasted (see note below) and thinly sliced

1 lime, 1/2 juiced, 1/2 cut into wedges

Preparation

Step 1
Heat the grill to high. Rub the steak with some canola oil; season with salt and pepper. Grill for 3 to 5 minutes per side for medium-rare.
Step 2
Heat the 1 tablespoon canola oil in a medium skillet over medium heat. Add the onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add the tomato, sliced chiles, lime juice, and 1/2 to 3/4 cup water; season with salt.
Step 3
Reduce the heat; simmer until thickened and saucy, 3 to 5 minutes. Slice the meat; serve with the sauce and lime wedges.
Roasting Chile Peppers
Step 4
Roast the pepper over an open flame until charred on all sides, turning as each side blackens. (You can roast directly over a gas burner, on the grill, or on a baking sheet under the broiler.) Fold a paper towel around the chile, and let it steam for 15 to 20 minutes. Using the paper towel to protect your fingers, rub the charred skin off the chile. With a fresh paper towel, split the pepper open lengthwise; remove and discard the seeds and ribs. If your fingers come into contact with the seeds or ribs, wash your hands immediately.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSteak Beef Meat Poblano Chile Chile Vegetable Main Dinner Dairy Free Gluten Free Nut Free Grilling Summer Cookbooks

Ingredients

Preparation

Step 1

Step 2

Step 3

Roasting Chile Peppers

Step 4

Recipe notes