Steak And Poblano Kebabs With Creamy Cilantro Sauce Recipes

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SKIRT STEAK WITH POBLANO SAUCE



Skirt Steak with Poblano Sauce image

A tangy, spicy sauce offsets the richness of the steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

1 1/2 pounds skirt steak
Canola oil
Salt and pepper
1 small onion, chopped
2 garlic cloves, thinly sliced
1 plum tomato, chopped
2 thinly sliced roasted poblano chiles
1 lime

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.

Nutrition Facts : Calories 302 g, Fat 17 g, Protein 28 g

STEAK AND POBLANO KEBABS WITH CREAMY CILANTRO SAUCE



Steak and Poblano Kebabs With Creamy Cilantro Sauce image

One of our favorites adapted from Eatingwell. This recipe is full of bold flavors. We also think the sauce would make a great salad dressing.

Provided by SloppyJoe

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup fresh cilantro leaves, chopped
2 tablespoons red wine vinegar
2 tablespoons reduced-fat sour cream
1 teaspoon chili powder (I use Ancho)
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
1 1/4 lbs steak, cut into 2-inch pieces
2 poblano peppers, cut into 2-inch pieces
1 sweet onion, cut into 2-inch squares
1 teaspoon extra virgin olive oil

Steps:

  • If using Bamboo Skewers start them soaking in water so they don't burn on the grill.
  • Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
  • Preheat grill to high.
  • Toss steak, peppers and onion pieces with oil and remaining salt in a bowl. Thread steak, peppers and onions onto eight skewers. **I thread all my meats and veggies seperate as we like our steak medium rare but prefer our peppers and onions to be a little more charred. I also "double" thread the veggies (using 2 skewers, about 1/2" apart) so the veggies are easier to turn on the grill and don't just "spin" on the skewer. It takes some time but is worth it. Grill all to desired doneness.
  • Serve with sauce.

Nutrition Facts : Calories 311.5, Fat 11.2, SaturatedFat 4, Cholesterol 114.9, Sodium 397.8, Carbohydrate 7.7, Fiber 2.6, Sugar 1.2, Protein 43.4

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