Skirt Steak With Poblano Sauce Recipes

GRILLED SKIRT STEAK WITH POBLANO RELISH

Steps:

• In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes.
• Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper.
• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.

SKIRT STEAK WITH POBLANO SAUCE

Steps:

• Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare.
• Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add tomato, poblano chiles, juice of 1/2 lime, and 1/2 to 3/4 cup water; season with salt.
• Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.

GRILLED MARINATED SKIRT STEAK WITH POBLANO CREMA AND POMEGRANATE PICO

Steps:

• For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
• For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
• For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
• Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
• For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
• Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
• To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.

MARINATED GRILLED STEAK WITH POBLANO PEPPERS

Steps:

• Heat greased grill to medium-high heat.
• Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
• Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
• Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.

SKIRT STEAK WITH POBLANO RAJAS AND ZUCCHINI

Steps:

• Peel, seed, and cut chiles lengthwise into 1/2-inch-wide strips. Set aside. Brush steaks with 1 tablespoon oil. Mix 1 teaspoon cumin and ancho chile powder; rub spice mixture on both sides of steaks. Sprinkle with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add zucchini, poblanos, and green onions; sauté until zucchini is tender, about 2 minutes. Stir in 1 teaspoon cumin. Add cream; boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.
• Heat remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add both steaks to skillet and cook to desired doneness (about 4 minutes per side for medium-rare). Remove steaks from pan. Let cool 5 minutes. Thinly slice steaks across grain.
• Transfer steaks to platter. Top with poblanos and cilantro.
• Using tongs, char the chile over a gas flame, or place it in the broiler, and turn it occasionally. When chile is blackened all over, enclose it in a paper bag for 10 to 15 minutes to allow the chile to steam, which loosens the skin. Using your fingers or the back of a knife, remove the blackened skin from the chile.

GRILLED SKIRT STEAK WITH ROASTED POTATOES

Steps:

• Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
• Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
• Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
• Preheat oven to High on the "Grill" setting.
• Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
• Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

SLICED STEAK AND ROASTED POBLANO GRAVY

Steps:

• Rinse the steaks under running water and pat dry, rub with seasoning and allow to stand at room temperature while preparing the peppers.
• Place the peppers under the broiler and broil until the skin blackens and peppers are soft, put in paper bag and allow to stand until cool.
• When the peppers are cooled, slip off skins, cut in half and remove seeds; place in a blender container with a small amount of the beef stock. Process the peppers until smooth, set aside.
• Place the meat on broiler rack and broil 6 to 8 minutes per side or until medium; allow meat to stand for 10 minutes before slicing.
• Melt the butter in a medium saucepan, stir in flour and allow to simmer over medium low heat until flour is golden.
• Whisk in beef stock, Worcestershire sauce and cumin; continue to cook; as mixture thickens whisk in the pureed peppers and cook until desired consistency; season with salt and pepper to taste.
• Slice the meat into 1/4 inch slices, arrange on plate and pour gravy over all.