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Skirt Steak with Poblano Sauce

Skirt Steak with Poblano Sauce

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.

Everyday Food, July/August 2003 http://www.marthastewart.com/339682/skirt-steak-with-poblano-sauce
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  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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