Prep 0 mins
Cook 1 hr
From edibleportland.com - by Abigail Chipley
- 2 roasted poblano chiles, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- kosher salt
- 3 garlic cloves, minced
- 2 plum tomatoes, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon ground dried ancho chile powder
- 1 1⁄2 lbs sirloin steaks
- To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
- Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
- Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.
I did not particularly like this recipe. The sauce didn't turn out to be a sauce it was only the sauteed veggies. the steak had no flavor of the Chili powder, I put on generous amounts. thank you for sharing your recipe with us.