| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 470 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 95 milligrams |
| Sodium | 420 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 3 grams |
| Protein | 31 grams |
| Calories | 470 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 95 milligrams |
| Sodium | 420 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 3 grams |
| Protein | 31 grams |
Reviews
My wife loved this recipe. Made it last week and will make it again tonight. Peppers were to hot for her I will use bell peppers tonight. Will sub for Mexican 4 cheese mix and we do not like Cilantro and will leave that out.
My family RAVED about this recipe. My son requested it be made for his Birthday dinner. It had great flavor while being easy to prepare.
I couldn’t find smoked cheddar so used Mexican blend, used smoke ancho chili power for rub. Was very tasty I will make it again.