Skirt Steak With Creamed Corn and Poblanos |
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Prep Time: 22 Minutes Cook Time: 23 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The corn made rich and tangy with sour cream, is a delightful accompaniement to the grilled skirt steak. Chef Way at Xochitl grills the steak with a side of roasted butternut squash and spiced pinto beans as well as the poblanos & creamed corn, but I am going to post it the easy way! That is, with only the poblanos & corn! (The way it is in F&W Magazine, July 2008 edition.) Chef Dionicio Jimenez, From: Pairing of the Day: May 2008 - A Lesson in Mexican Flavors. Ingredients:
2 poblano chiles |
1/4 cup extra virgin olive oil (use less if possible) |
1 medium onion, thinly sliced |
1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn kernels |
1 cup sour cream (1/2 low-fat - 1/2 regular) |
salt & freshly ground black pepper |
1 1/2 lbs skirt steaks, cut into 6-inch pieces |
Directions:
1. Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over.
2. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes.
3. Peel, core and seed the chiles, then cut them into thin strips.
4. In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering.
5. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.
6. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes.
7. Stir in the sour cream and season with salt and pepper.
8. Keep the corn warm over very low heat.
9. Light a grill or preheat a grill pan.
10. Rub the steaks with the remaining 2 tablespoons of oil; season with salt and pepper.
11. Grill over high heat, turning once, until lightly charred, about 6 minutes.
12. Let the steaks rest for 5 minutes, then thinly slice across the grain.
13. Serve with the corn and poblanos.
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