Serge Krikorian makes grilled skirt steak with poblanos
Grilled Skirt Steak with Poblanos
2 lbs. Skirt Steak
Juice of 1 Lime
Zest of 1 Lime
1 Recipe Grill Seasoning (recipe follows)
4 Lg. Fresh Poblano
Chile Peppers 2 Tbls.
Vegetable Oil 1 Lg.
Yellow Onion, sliced 1/4" thick 8 oz.
Button Mushroom, sliced
2 Ripe Tomatoes, cut into 8 wedges each
Salt & Ground Black Pepper, to taste
1 Cup Shredded Mozzarella Cheese
12 6" Flour Tortillas
Cut the skirt steak into 4 equal pieces. Places the pieces of steak between 2 pieces of plastic film and beat with a meat mallet to tenderize. Combine the lime juice, lime zest and grill seasoning in a large plastic bag. Add the tenderized steak to the marinade and allow to marinate for at least 4 hours, preferably overnight. Grill the marinated steaks either on an outdoor grill or on a grill pan to desired doneness.
Meanwhile, prepare the Roasted Poblanos to serve with the steak. To roast the poblano chile peppers, place the poblano peppers directly over a gas flame burner on your stove and allow to roast until the skin of the pepper becomes black and charred. If you don’t have a gas stove, place the poblanos on a baking sheet and turn your oven to broil. Broil the poblanos about 4" from the broiler. Rotate the peppers to char all sides of the pepper. Put the charred peppers in a plastic bag and twist the bag closed. Allow the peppers to cool enough to handle. When cool to the touch, remove the skin of the pepper by wiping with a paper towel. Remove the stem and the seeds from the pepper and slice the pepper into thin strips.
Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onions to the skillet and saute until translucent, about 4-5 minutes. Remove the onions and add the mushrooms to the skillet. Cook the mushrooms until they start to brown, 45 minutes. Add the onions and the roasted poblanos to the mushrooms and season everything with salt & pepper. Transfer the pepper mixture to a heavy, cast iron skillet and top with the wedges of fresh tomato. Sprinkle the shredded mozzarella over the top of the mixture and put the skillet in a pre-heated 350 degree oven until cheese is melted and just starting to slightly brown, about 12-15 minutes.
To serve, spoon 1/4 of the poblano mixture onto a plate and top with the grilled skirt steak. Serve with warm flour tortillas.
1 tsp. Brown Sugar
1 tsp. Smoked Paprika
3 cloves Garlic, minced 1 tsp.
Salt 3/4 tsp.
Ground Black Pepper
1/4 cup Olive Oil ½ tsp.
Onion Powder ½ tsp.
Coriander 1.5 tsp.
Cumin Combine all ingredients in a bowl.