Steaks With Poblano Relish Recipes

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GRILLED SKIRT STEAK WITH POBLANO RELISH



Grilled Skirt Steak with Poblano Relish image

Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 9

1/4 cup pineapple juice
2 tablespoons soy sauce
1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces
1/2 pound poblano chiles
1 small white onion, sliced crosswise into 1/2-inch-thick rounds
2 tablespoons vegetable oil, plus more for grill
1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons roughly chopped fresh cilantro
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 467 g, Cholesterol 9 g, Fat 28 g, Fiber 1 g, Protein 46 g

GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE



Grilled Ribeye Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h35m

Yield 4 servings

Number Of Ingredients 25

1 cup ketchup
1/4 cup horseradish
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce
Salt and freshly ground pepper
1 Vidalia onion, peeled and sliced into 1/2-inch thick slices
6 plum tomatoes, sliced in half
Olive oil
1 1/2 pounds baby spinach, washed
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 pound Maytag blue cheese, crumbled
2 poblano peppers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Salt and freshly ground pepper

Steps:

  • Mix together in a small bowl until combined. Season with salt and pepper to taste.
  • Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
  • Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
  • Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.

GRILLED FLANK STEAK WITH SUMMER RELISH



Grilled Flank Steak with Summer Relish image

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1 beef flank steak (1-1/2 pounds)
RELISH:
4 large ears sweet corn, husks removed
4 green onions
2 medium tomatoes
1 poblano pepper
2 tablespoons olive oil, divided
1 medium ripe avocado, peeled and cubed
1 teaspoon balsamic vinegar
1/2 teaspoon salt

Steps:

  • Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.

STEAK AND POTATO TACOS WITH POBLANO CHILIES



Steak and Potato Tacos with Poblano Chilies image

Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.

Provided by Potato Goodness

Categories     Main Dish Recipes     Taco Recipes     Beef

Time 45m

Yield 12

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 large onion, sliced
2 poblano chilies - stemmed, seeded, sliced
12 ounces white potatoes, quartered lengthwise, cut crosswise into 1/4-inch thick slices
1 (12 ounce) flank steak
Garlic powder
Chile powder
12 (6 inch) corn tortillas
Chopped fresh cilantro
Pico de gallo and/or hot sauce

Steps:

  • Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
  • Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
  • While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
  • Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 18.8 g, Cholesterol 8.9 mg, Fat 5.1 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 1.4 g

STEAK WITH BLUE CHEESE POBLANO SAUCE



Steak With Blue Cheese Poblano Sauce image

This recipe was based on my three favorite things. Steak, Blue Cheese, and some Peppers with a kick. I left all the seeds in for the peppers but you can certainly omit for the timid. I love everything spicy! Marie's blue cheese is my fave but feel free to use a different kind. I used Pinot for the wine. I love garlic so I used a lot again you can certainly cut it down if you like. This turned out amazing and my hubby devoured it. Enjoy!

Provided by Seed of Truth

Categories     Steak

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs london broil beef
2 poblano peppers
1 large red onion
6 garlic cloves
1 cup red wine
1/2 cup marie's blue cheese dressing
1 tablespoon paprika
salt
pepper
3 tablespoons olive oil
1 tablespoon butter
1 bunch fresh cilantro

Steps:

  • Place the steak in a resealable Ziploc bag. Add olive oil, salt, pepper and paprika. Seal bag to marinate. Overnight is best if you can. Take out steak 30 minutes before cooking to bring to room temperature Meanwhile slice the poblano's and onion and mince the garlic. Heat a large skillet on medium high. Add olive oil and butter to pan. Oil should be shimmering. Add steak to pan to sear. Cook 5 minutes a side for medium rare. Remove steak from pan to plate and tent with aluminum foil. Do not slice until done with the sauce so meat can rest. Add onion, peppers and garlic to pan. Season with salt and pepper to taste. Saute 7 minutes until tender. Add red wine and scrape up bits from the bottom of the pan. Let the wine reduce by half. Add blue cheese dressing and stir to combine. Add juices from steak that has been resting and simmer on low for 5 minutes. Meanwhile slice the london broil against the grain and put on a platter. Pour sauce over top to serve. Add fresh chopped cilantro to the top.

Nutrition Facts : Calories 890.1, Fat 54.1, SaturatedFat 16, Cholesterol 238.2, Sodium 540.9, Carbohydrate 13.5, Fiber 3.5, Sugar 3.3, Protein 74.8

MARINATED GRILLED STEAK WITH POBLANO PEPPERS



Marinated Grilled Steak with Poblano Peppers image

Explore this tasty recipe for Marinated Grilled Steak with Poblano Peppers. Serve the steak with bright peppers for a dish that looks as good as it tastes.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
zest and juice from 1 lime
2 cloves garlic, minced
1 Tbsp. roasted ground cumin
1 tsp. chili powder
1 beef skirt steak (1 lb.)
2 poblano chiles
2 onions, cut into thick wedges
1 lime, cut into 4 wedges

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.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

SKIRT STEAK WITH POBLANO RAJAS AND ZUCCHINI



Skirt Steak with Poblano Rajas and Zucchini image

_Rajas_ are chile strips cooked with onion (raja means "slice" in Spanish).

Yield Makes 4 servings

Number Of Ingredients 9

2 large poblano chiles, roasted (see below)
2 12-ounce skirt steaks
3 tablespoons olive oil, divided
2 teaspoons ground cumin, divided
1 teaspoon ancho chile powder
1 cup diced yellow or green zucchini
3/4 cup chopped green onions
1/2 cup whipping cream
2 tablespoons chopped fresh cilantro

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 STEAK WITH POBLANO AND ONION SAUTE



Grilled Steak with Poblano and Onion Saute image

This is a perfect meal when served with fresh tomatoes in season.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

2 boneless New York strip steaks (each about 12 ounces and 2 1/2 inches thick)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Poblano and Onion Saute

Steps:

  • Heat grill to medium-high (coals should be glowing white). Drizzle both sides of steaks with oil; season with salt and pepper. Lightly coat grates with cooking spray. Grill steaks 8 minutes per side for rare, 10 minutes for medium-rare. Let rest 1 to 2 minutes before serving with the saute.

SLICED STEAK AND ROASTED POBLANO GRAVY



Sliced Steak and Roasted Poblano Gravy image

I saw this on Rachael Ray this week and made it as a welcome home from the hospital for my DH. It was served with Mashed Chipotle Sweet Potatoes and green beans. The gravy is wonderful and goes great on top of meat loaf as well as grilled chicken.

Provided by PaulaG

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (5 ounce) beef top sirloin steaks, 5 oz each cut 3/4 to 1 inch thick
cajun seasoning or dry steak seasoning
2 large poblano peppers
2 tablespoons butter
2 tablespoons flour
2 cups beef stock, approximate
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
salt and pepper

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.

Nutrition Facts : Calories 567.9, Fat 39.4, SaturatedFat 16.5, Cholesterol 154.1, Sodium 564.5, Carbohydrate 9.1, Fiber 2.4, Sugar 0.3, Protein 43

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