2 poblano chile peppers, seeded and chopped into 1-inch pieces
4 plum tomatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 ounces)
1 tablespoon unsalted butter
1 pound skirt steak, cut into 4 pieces
1 tablespoon chili powder
Juice of 1 lime, plus wedges for serving
1/2 cup roughly chopped fresh cilantro
Instructions
Preheat the oven to 425 degrees F. Toss the
poblanos and tomatoes with 1 tablespoon olive
oil in a large bowl; season with 1/4 teaspoon
salt and a few grinds of pepper. Spread on a
parchment-lined baking sheet. Roast until
tender and lightly browned in spots, about 25
minutes; set aside.
Meanwhile, bring 3 1/2 cups salted water to a
boil in a medium saucepan. Whisk in the grits,
then reduce the heat to a gentle simmer; cook,
whisking constantly, until thickened, 5 to 7
minutes. Whisk in the cheese, butter and 1/2
teaspoon salt until smooth. Cover and set
aside.
Heat the remaining 1 tablespoon olive oil in a
large skillet over medium-high heat. Season the
steak with salt, pepper and the chili powder.
Add to the skillet and cook until browned, 3 to
4 minutes per side for medium rare. Transfer to
a cutting board; let rest 5 minutes.
Toss the vegetables with the lime juice and
cilantro. Slice the steak against the grain.
Serve with the vegetables, grits and lime
wedges.
Originally Submitted
7/11/2016
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