Skirt Steak With Poblano Rajas And Zucchini

Recipe Ingredients

2 cups	474ml	Poblano chiles - roasted (large)
2		Skirt steaks - (12 oz ea)
3 tablespoons	45ml	Olive oil - divided
2 teaspoons	10ml	Ground cumin - divided
1 teaspoon	5ml	Ancho chile powder
1 cup	146g / 5.1oz	Diced yellow or green zucchini
3/4 cup	46g / 1.6oz	Chopped green onions
1/2 cup	118ml	Whipping cream
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

To Roast A Chile: Using tongs, char the chile over a gas flame, or place it in the broiler, and turn it occasionally. When chile is blackened all over, enclose it in a paper bag for 10 to 15 minutes to allow the chile to steam, which loosens the skin.

Using your fingers or the back of a knife, remove the blackened skin from the chile. 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; saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, November 2004

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