Jalapeno-Glazed Steaks with Corn and Plantain Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Cooking Sequence:
– Preheat oven and grill, if using
– Prepare corn and begin to bake – 10 minutes
– Prepare steaks and complete salsa; serve – 25 minutes

Cooking Instructions:

Jalapeño-Glazed Steaks

1/4 cup fresh cilantro, coarsely chopped
juice of 1 lime
1 1/2 lb grilling steaks (strip, ribeye, tenderloin)
2 1/2 teaspoons zesty garlic/herb seasoning, divided
1 sweet onion, sliced
3 tablespoons canola oil, divided
1/4 cup green pepper sauce
1 (7-oz) package Deli prepared guacamole
2 oz queso fresco (cheese)

– Preheat grill pan (or grill). Chop cilantro; slice onion (2 cups).
– Squeeze lime for juice (1 tablespoon) into small bowl; set aside.

1. Season steaks with 2 teaspoons seasoning. Place steaks in grill pan (or on grill); grill 3-4 minutes on each side or until 145°F (for medium-rare). Let steaks stand 5-10 minutes before serving.
2. Combine onions with 1 tablespoon canola oil and remaining 1/2 teaspoon seasoning; grill 4-5 minutes or until browned.
3. Whisk together lime juice, pepper sauce, and remaining 2 tablespoons canola oil until blended. Pour over top of steaks; top with guacamole and grilled onions. Crumble cheese over onions and sprinkle with cilantro. Serve.

Roasted Corn and Plantain Salsa

3 plum tomatoes, finely chopped
1 very ripe (black) plantain, coarsely chopped
1/2 poblano pepper, coarsely chopped
2 links cured chorizo sausage (1/2 cup), coarsely chopped
4 ears yellow corn
1/2 cup white balsamic vinegar
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

– Preheat oven to 425°F.
– Chop tomatoes, plantain, poblano, and chorizo (1/2 cup); place in medium bowl.
– Remove husks and silks from corn.
1. Place corn on baking sheet; bake 12-17 minutes or until tender and lightly browned.
2. Remove from oven and let stand 2-3 minutes to cool.
3. Slice corn off cobs (2-3 cups) and add to tomato mixture; stir in remaining ingredients. Serve. (Makes 6 servings.)

Aprons Advice
– Complete your meal with yucca, Cuban bread, and tres leche cake for dessert.
– You can grill the corn over indirect heat, instead of oven-baking. Leave one-half of the grill unlit, to grill the corn, while the steaks cook on the other half.

From publix.com