Weekly Recipes

Poblano Steak with Summer Squash

Poblano Steak with Summer Squash is spicy with heat, but not too much and a great balance of seasoning with a nice kick from the lime. The hardest part is zesting the lime

This Poblano Steak with Summer Squash is not only healthy and easy to prepare – it got rave reviews. It has a wonderful combination of flavors, heat, tanginess from the lime and a nice variety of vegetables that complement each other very well. I tend to have nearly all these ingredients on hand most of the time.

This is a great way to eat a good steak. It may be summer, but you don’t have to grill steak all the time. If you grill this, you don’t end up with the steak flavor and seasonings in the pan that do a lot to give flavor to the vegetables.This particular recipe is for two, but it’s very easy to make it for 4 or 6. It’s good leftover, too.

Try it – you’ll like it!


Poblano Steak with Summer Squash
Prep time
Cook time
Total time
Recipe type: Beef
Cuisine: Southwestern
Serves: 2 servings
  • 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
  1. Core, deseed, and thinly slice poblano. Halve and thinly slice onion; mince enough onion for 1 tsp. Slice squash. Mince garlic.
  2. 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.
  3. Zest and quarter the lime. Thin slice jalapeno, removing ribs and seeds for less heat; mince enough for ½ tsp.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fluff rice with fork, stir in 1 tbsp butter, lime zest, salt, and pepper.
  9. 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.
  10. Serve & enjoy!


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