Steaks with Poblano Relish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Spice up mealtime with these juicy beef tenderloins topped with a zippy, Southwestern-style poblano pepper and garlic relish. Billie Moss of Walnut Creek, California shared the recipe. Ingredients:
1/2 poblano or anaheim pepper, stem and seeds removed |
1 unpeeled garlic clove |
1 teaspoon minced fresh cilantro |
1/2 teaspoon ground cumin, divided |
1/8 teaspoon plus 1/4 teaspoon chili powder, divided |
2 beef tenderloin steaks (4 ounces each) |
1 teaspoon olive oil |
dash salt and pepper |
Directions:
1. Broil the pepper half and garlic clove 4 in. from the heat until skins blister, about 10-12 minutes. Immediately place in a bowl; cover and let stand for 15-20 minutes.
2. Peel pepper and garlic skin; finely chop and place in a small bowl. Stir in the cilantro, 1/4 teaspoon cumin and 1/8 teaspoon chili powder; set aside.
3. Rub steaks with oil. Combine the salt, pepper and remaining cumin and chili powder; rub over steaks. In a nonstick skillet, cook steaks over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with poblano relish. Yield: 2 servings.
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