Skirt Steak with Creamed Corn & Poblanos

By ctaubenheim

Ingredients

• 2 poblano chilies
• 1/4 cup extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 1/2 cups fresh or thawed frozen corn kernels
• 1 cup sour cream
• salt & fresh ground pepper
• 1 1/2 lbs. skirt steak, cut into 6 inch pieces

Details

Cooking time 45mins

Preparation

Step 1

Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chilies, then cut them into thin strips. In a medium saucepan, heat 2 Tbsp of olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn & poblano strips and cook until the corn is tender, about 2 minutes. Stir in the sour cream and season with salt and pepper. Keep the corn warm over very low heat.

CHEF WAY: at Xochiti, this grilled steak is served with a side of creamy corn and poblanos, as well as roasted butternut squash and spiced pinto beans (see Pat's recipe for the beans).