Pan-Seared Skirt Steak with Poblano Chiles and Onions
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.
3 poblano chiles
2 pounds skirt or flank steak
2 cups Goya bitter orange juice marinade or apple cider vinegar
1 tsp. salt
1 tsp. cracked black pepper
1 Tbsp. olive oil
1 medium sized red onion, sliced
1 white onion, sliced
2 carrots, sliced
1. Broil the chiles on an aluminum foil-lined baking sheet, rotating them until they are blistered on all sides.
2. Place the roasted chiles in a zip-top freezer bag and seal. Let stand for 15 minutes to loosen the skins. Peel the chiles and remove and discard the seeds. Cut the chiles into thin strips and set aside.
3. Cut steak into 4-6″ pieces and place in an 11″x 7″ baking dish. Pour the marinade over meat pieces and evenly season with salt and pepper. Cover and chill for at least 20 minutes.
4. Drain the steak, discarding the marinade. Heat a cast-iron skillet over medium-high heat for 3 minutes and add the oil. Cook the steak pieces in batches, 5 minutes on each side or until a meat thermometer reads 135F. Remove the steak to a serving plate and keep warm.
5. Add the onions, carrots and chiles to the skillet and cook, stirring often for about 10 minutes or until the onions are brown. Cut the steak pieces diagonally across the grain into thin strips. Spoon the vegetables over steak and serve immediately.
Recipe by Melissa Guerra.