Once in a while we love to change things up and have a little steak at our house. This variation of steak was a huge hit! I love the flavor of pablano peppers, but I love them even more when they’re roasted. These roasted peppers, when paired with other complimentary Mexican ingredients, were awesome on top of the steak. The sauce comes together nicely and, since it has a Mexican flare, we ate the Mexican Tomato & Corn Salad with it. Pretty darn awesome meal if you ask me!
Grilled Steak with Roasted Pablano Sauce
Adapted from The Chew
1 1/2 Lb sirloin steak
5-6 medium pablanos peppers
2 tablespoon red onion (finely diced)
1-2 lemons (juice and zest)
4 tablespoon cilantro (roughly chopped)
4 tablespoon olive oil
Salt and pepper (to taste)
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
salt and pepper (to taste)
Place pablanos directly on stove burner (or under your broiler) to char peppers until completely black (you may have to use tongs to turn peppers to char all sides), remove and cool.
Cut peppers lengthwise and remove charred skin with the back of a knife, and remove seeds. Dice small and place half of the pepper in a blender with olive oil and half of the lemon juice and puree for 20 seconds and place in a bowl. Add remaining diced pablanos, red onion, lemon zest and remaining juice (if desired), cilantro and salt and pepper. Mix to combine and taste for seasoning. Set aside for finished plate.
Lightly coat steak with olive oil. Season each side with smoked paprika, cayenne, chili powder, salt and pepper. Sear on hot grill until there is good color on the meat, about 3-4 minutes per side. Once cooked remove from heat and let rest for 10-15 minutes before cutting.
To serve, top steak with pablano sauce and serve. Serves 8.
Nutritional Information (Per Serving = 3 oz. Steak & 1/8 of Sauce)
Fat: 14.6g (3.6g = Sat.)