| Poblano Steak with Summer Squash |
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 10-12 oz boneless sirloin steak, 1 to 1½ inches thick
- 1 poblano chile
- 1 medium red onion
- 2 summer squash
- 1 small clove garlic
- cooking oil
- olive oil
- ½ cup rice
- ¼ cup minced fresh cilantro
- ½ cup sour cream
- 1 lime
- ¾ tsp cumin
- salt & pepper
- Core, deseed, and thinly slice poblano. Halve and thinly slice onion; mince enough onion for 1 tsp. Slice squash. Mince garlic.
- Pat steak dry with paper towels. Blend ½ tsp cumin, ½ tsp salt, ½ tsp pepper. Season both sides of steak generously and set aside.
- Zest and quarter the lime. Thin slice jalapeno, removing ribs and seeds for less heat; mince enough for ½ tsp.
- Drizzle a bit of oil in a small pot; cook half the garlic about 30 seconds until fragrant. Add rice, pinch of salt, and ¾ cup water. Bring to a boil, cover, and cook on low for 15-20 minutes until tender, then turn off heat and let sit.
- Meanwhile, in a small bowl combine sour cream, onion, remaining garlic, juice from 2 lime wedges, ¼ tsp minced jalapeno, ¼ tsp cumin, cilantro 1 tbsp olive oil, salt & pepper to taste. Mix well, adding enough water for drizzling consistency.
- Heat a drizzle of oil in a medium skillet and cook over medium high heat to desired doneness, about 3-6 minutes per side. Transfer to a cutting board to rest.
- Heat a drizzle of oil in same pan to medium high heat. Add the sliced poblano,onion, squash and a dash salt. Cook, stirring occasionally, until softened and lightly charred, about 6-8 minutes.
- Fluff rice with fork, stir in 1 tbsp butter, lime zest, salt, and pepper.
- Thinly slice steak against the grain. Spread rice on a medium serving platter, top with vegetables, slices of steak, jalapeno slices and drizzle the sour cream sauce over.
- Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/beef/poblano-steak-with-summer-squash/
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