Skirt Steak with Poblano Rajas and Zucchini

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


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.

Makes 4 servings.