Tuesday, July 21, 2009

Skirt Steak with Poblano Rajas and Zucchini

I am always challenged by the amount of peppers we get every summer in our box. I was searching last week and found one that took 2 poblanos and decided I needed to make it. It wasn't difficult or time consuming to make. I used the grill to roast the poblanos and cook the steaks so I didn't need to heat up the house too much.

M and J just ate the steak for supper and passed on the vegetable cream sauce on top. Curtis and I liked the cream sauce just fine, but as leftovers, I couldn't bring myself to eat the cream sauce. We also had roasted potatoes with cilantro lime mayonnaise with this meal as well.

Skirt Steak with Poblano Rajas and Zucchini
from Bon Appetit

2 large poblanos
2 (12-oz) skirt steaks
3 T olive oil
2 t cumin
1 t chile powder (optional)

1 c zucchini, diced
3/4 c onions, chopped
1/2 c whipping cream

Roast poblanos either in the broiler or on a grill. To roast, char the chile on all sides, until blackened all over. Put in ziploc bag for 10 - 15 minutes to allow the chile to steam (which loosens the skin). Remove blackened skin with your fingers or the back of knife (if using your fingers, be careful. This is a chile and can burn, especially in small cuts). Seed and cut chiles lengthwise into 1/2" wide strips. Set aside. Brush steaks with 1 T oil. Mix 1 t cumin and chile powder, if using, and rub on both sides of steaks. Sprinkle with salt and pepper.

Heat 1 T oil in large skillet over medium high heat. Add zucchini, poblanos, and onions. Saute until zucchini is tender, about 2 minutes. Stir in 1 t cumin. Add cream, boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.

Grill steaks, about 4 minutes per side for medium-rare. Let cool for 5 minutes. Thinly slice across the grain. Transfer steaks to platter. Top with poblanos and chopped cilantro.

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