Steak And Poblano Kebabs With Creamy Cilantro Sauce Recipes

GARLIC STEAK KABOBS WITH CREAMY CILANTRO SAUCE

Steps:

• If needed, cut your petit beef filets into 2 inch cubes and place into a large gallon storage bag or container to marinade. Mince the garlic. Add all of the ingredients for the marinade and then rub them all over the beef cubes. Seal the bag or container and place in the fridge until ready to grill (up to 4 days in advance).
• Cut the onion in half, then quarters. Cut the red pepper into similar size pieces discarding the seeds and the stem. Store in the fridge until ready to skewer.
• Make the Cilantro Cream Sauce by adding all ingredients to the blender. Pulse to get things started and then puree until smooth. Store in the fridge.
• Before skewering, I like to split the ingredients into the # of skewers I plan to make. So, if I am making 4 skewers, then split the beef cubes into 4 portions. Same for the onion and the red pepper. This way you don't end up with one skewer with very little.
• To make the skewers, simply alternate the red pepper, a couple layers of the onion, then the beef. Repeat until you use up the portioned out ingredients for that skewer. If you want, you can brush additional oil on the skewers, but since you had oil in the marinade, I find that I don't need any additional for the onion and red pepper.
• Preheat your grill to high. These don't take much time at all to cook to medium. Place on the grill for about 4-5 minutes, then flip the skewers over and grill the other side for another 4-5 minutes. (4 minutes on each side will get you to a medium-rare and 5 minutes to a medium.)
• Serve with the cilantro sauce and enjoy!

ROASTED POBLANO CILANTRO SAUCE

Steps:

• In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
• While the blender is running, add the oil slowly until emulsified.
• Add the spinach and cilantro and blend until smooth.
• Add the honey and season to taste with salt and pepper.
• Serve at room temperature.

STEAK AND POBLANO KEBABS WITH CREAMY CILANTRO SAUCE

Steps:

• If using Bamboo Skewers start them soaking in water so they don't burn on the grill.
• Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
• Preheat grill to high.
• Toss steak, peppers and onion pieces with oil and remaining salt in a bowl. Thread steak, peppers and onions onto eight skewers. **I thread all my meats and veggies seperate as we like our steak medium rare but prefer our peppers and onions to be a little more charred. I also "double" thread the veggies (using 2 skewers, about 1/2" apart) so the veggies are easier to turn on the grill and don't just "spin" on the skewer. It takes some time but is worth it. Grill all to desired doneness.
• Serve with sauce.