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Skirt Steak with Poblano Sauce

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 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


  1. 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.

  2. 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.

  3. Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.

Cook's Notes

The darker the poblano, the richer the flavor, which varies from mild to strong. At about 4 inches long and 3 inches wide, they are the ideal size for roasting, grilling, or stuffing.

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