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

Source: Everyday Food, July/August 2003
Total Time Prep Servings

Ingredients

Directions

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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  • donnaj3586134806
    4 APR, 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!
    Reply
    • donnaj3586134806
      4 APR, 2017
      Also, to super save some time, if I think I might have an hour to prep foods ahead, I buy about 8-10 poblanos and roast over my stove top burners! I let them cool, wipe away charred skin and wipe out seeds. Then I freeze one w[filtered] poblano in plastic snack bags and have them at my ready --- no salt or anything else! Poblanos are terrific, enjoy!

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