Menu

Steaks

Grilled Skirt Steak with Poblano Peppers and Onions


Print

Grilled Skirt Steak with Poblano Peppers and Onions

Recipe Notes

  • Yield: Serves 6

Ingredients

For the steak:

  • ⅓ cup water
  • 3 ancho chiles, seeded
  • 1 dried chipotle chile
  • 2 tablespoons canola oil
  • 8 garlic cloves
  • Juice of 3 limes
  • 1 tablespoon black peppercorns, coarsely ground
  • 1 teaspoon cumin seeds
  • 1½ pounds/680 grams skirt steak
  • Kosher salt

For the poblano peppers and onions:

  • 3 poblano peppers
  • 2 large white onions, cut into ¼-inch slices
  • Leaves from 2 thyme sprigs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 cup cilantro leaves with tender stems, washed and dried
  • 2 tablespoons freshly grated peeled horseradish
  • Juice of 1 small lime
  • 3 ounces/85 grams red mustard greens, trimmed and washed

Recipe Steps

Step 1: In a small saucepan, bring the water to a boil. Keep hot.

Step 2: Heat a large cast-iron skillet over medium heat. Place the ancho and chipotle chiles in the pan and toast, turning once, until slightly colored on both sides, 5 to 10 minutes total. Remove from the heat and submerge the chiles in the hot water. Let stand for 10 minutes.

Step 3: Transfer the chiles, with their soaking liquid, to a blender or food processor. Add the oil, garlic, lime juice, pepper, and cumin seeds and process until smooth.

Step 4: Rub the mixture all over the steak and place it in a covered dish or ziplock bag. Marinate in the refrigerator for at least 4 hours, and up to 12 hours.

Step 5: Prepare a hot grill. Have ready a grill basket, if you have one. Remove the steak from the refrigerator and let stand at room temperature while the grill heats.

Step 6: Grill the poblano peppers, turning a few times, until charred on all sides. Place them in a bowl and cover with a napkin until cooled. Place the grill basket, if using, on the grill to heat. Sprinkle the onions with the thyme and season with salt and pepper. Brush on both sides with the oil. Grill the onions in the grill basket or directly on the grill, turning once, until tender and well marked on both sides, about 15 minutes. Remove from the grill.

Step 7: Meanwhile, use a paper towel to rub off the charred skin from the poblano peppers. Remove and discard the cores and seeds. Slice the peppers into strips and transfer to a large bowl.

Step 8: Add the onions to the bowl, separating them into rings if necessary. Add the cilantro, horseradish, and lime juice. Season to taste with salt and pepper. Keep warm.

Step 9: Remove the steak from the marinade and season on both sides with salt. Grill the steak for 8 to 10 minutes, turning once, for medium-rare, or to the desired doneness. Transfer to a cooling rack and let rest for 10 minutes, then slice the steak thinly with the grain.

Step 10: Place the mustard greens on a serving platter. Place the sliced steak on top of the mustard greens and arrange the peppers and onions around the steak. Serve.

Find This Recipe

And More

Floyd Cardoz: Flavorwalla

At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The […]

Buy Now ‣