Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Everyday Food, July/August 2003

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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
04/04/2017
This is a huge hit with our family! I can't believe no one has rated this! The sauce is wonderful! I grill the steak , serve on top of brown and pour the sauce over sprinkled with cilantro. Tonight I will broil some chicken thighs and refrigerate atop the sauce, ready to reheat for dinner tomorrow ( a lovely make ahead meal! :) ) and serve with yellow rice & black beans as sides to make a larger meal. The sauce is pure fresh-Mex and delish! Tastes so clean! I can imagine making this over some grilled zucchini and portobello mushrooms served over rice as vegetarian meal too! Soooooo fantastic! Please try this!