Southwestern Skirt Steak with Cheese Grits

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 poblano chile peppers, seeded and chopped into 1-inch pieces
4 plum tomatoes, sliced 1/4 inch thick
2 Tbsp extra virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 oz.)
1 Tbsp unsalted butter
1 lb. skirt steak, cut into 4 pieces
1 Tbsp. chili powder
Juice of 1 lime, plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Preheat the oven to 425 degrees. Toss the poblanos and tomatoes with 1 Tbsp olive oil in a large bowl; season with 1/4 tsp salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.

Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 tsp salt until smooth. Cover and set aside.

Heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper, and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.

Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetable, grits and lime wedges.

From Food Network Magazine, January/February 2016