Skirt Steak With Poblano Sauce Recipes

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GRILLED SKIRT STEAK WITH POBLANO RELISH



Grilled Skirt Steak with Poblano Relish image

Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 9

1/4 cup pineapple juice
2 tablespoons soy sauce
1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces
1/2 pound poblano chiles
1 small white onion, sliced crosswise into 1/2-inch-thick rounds
2 tablespoons vegetable oil, plus more for grill
1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons roughly chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes.
  • Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper.
  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.

Nutrition Facts : Calories 467 g, Cholesterol 9 g, Fat 28 g, Fiber 1 g, Protein 46 g

SKIRT STEAK WITH POBLANO SAUCE



Skirt Steak with Poblano Sauce image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 302 g, Fat 17 g, Protein 28 g

GRILLED MARINATED SKIRT STEAK WITH POBLANO CREMA AND POMEGRANATE PICO



Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico image

Provided by Amy Pottinger

Categories     main-dish

Time 1h25m

Yield 5 servings

Number Of Ingredients 23

2 tablespoons brown sugar
1 small bottle hot sauce, such as Try Me Tiger Sauce
1 orange, juiced
1 pound skirt steak
1 pomegranate
1 cup cubed pineapple (1/4- to 1/2-inch cubes)
1 jalapeno, diced
1 teaspoon olive oil
2 limes, juiced
Salt
1 cup fresh cilantro leaves
3/4 cup creme fraiche
1 teaspoon salt
3 cloves garlic
2 poblano peppers
1 lime, zested and juiced
5 small corn tortillas
Vegetable oil, for frying
1 1/2 cups arugula
1 teaspoon olive oil
1 lime, juiced
Salt
Cotija cheese, for topping

Steps:

  • For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
  • For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
  • For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
  • Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
  • For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
  • Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
  • To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.

SKIRT STEAK WITH POBLANO RAJAS AND ZUCCHINI



Skirt Steak with Poblano Rajas and Zucchini image

_Rajas_ are chile strips cooked with onion (raja means "slice" in Spanish).

Yield Makes 4 servings

Number Of Ingredients 9

2 large poblano chiles, roasted (see below)
2 12-ounce skirt steaks
3 tablespoons olive oil, divided
2 teaspoons ground cumin, divided
1 teaspoon ancho chile powder
1 cup diced yellow or green zucchini
3/4 cup chopped green onions
1/2 cup whipping cream
2 tablespoons chopped fresh cilantro

Steps:

  • Peel, seed, and cut chiles lengthwise into 1/2-inch-wide strips. Set aside. Brush steaks with 1 tablespoon oil. Mix 1 teaspoon cumin and ancho chile powder; rub spice mixture on both sides of steaks. Sprinkle with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add zucchini, poblanos, and green onions; sauté until zucchini is tender, about 2 minutes. Stir in 1 teaspoon cumin. Add cream; boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.
  • Heat remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add both steaks to skillet and cook to desired doneness (about 4 minutes per side for medium-rare). Remove steaks from pan. Let cool 5 minutes. Thinly slice steaks across grain.
  • Transfer steaks to platter. Top with poblanos and cilantro.
  • Using tongs, char the chile over a gas flame, or place it in the broiler, and turn it occasionally. When chile is blackened all over, enclose it in a paper bag for 10 to 15 minutes to allow the chile to steam, which loosens the skin. Using your fingers or the back of a knife, remove the blackened skin from the chile.

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