Sirloin Steak With Spicy Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From - by Abigail Chipley Ingredients:
2 roasted poblano chiles, thinly sliced |
2 tablespoons olive oil |
1 medium onion, halved and thinly sliced |
1 red bell pepper, ribs and seeds removed, thinly sliced |
kosher salt |
3 garlic cloves, minced |
2 plum tomatoes, chopped |
1 tablespoon fresh lime juice |
1 teaspoon ground dried ancho chile powder |
1 1/2 lbs sirloin steaks |
Directions:
1. To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
2. Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
3. Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.
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