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Recipes

Skirt Steak with Poblano Rajas and Zucchini

By Sarah Tenaglia and Lena Cederham Birnbaum Janet Taylor McCracken Selma Brown Morrow

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

2

large poblano chiles, roasted (see below)

2

12-ounce skirt steaks

3

tablespoons olive oil, divided

2

teaspoons ground cumin, divided

1

teaspoon ancho chile powder

1

cup diced yellow or green zucchini

3

/4 cup chopped green onions

1

/2 cup whipping cream

2

tablespoons chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    Peel, seed, and cut chiles lengthwise into 1/2-inch-wide strips. Set aside.

    Step 2

    Brush steaks with 1 tablespoon oil. Mix 1 teaspoon cumin and ancho chile powder; rub spice mixture on both sides of steaks. Sprinkle with salt and pepper.

    Step 3

    Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add zucchini, poblanos, and green onions; sauté until zucchini is tender, about 2 minutes. Stir in 1 teaspoon cumin. Add cream; boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.

    Step 4

    Heat remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add both steaks to skillet and cook to desired doneness (about 4 minutes per side for medium-rare). Remove steaks from pan. Let cool 5 minutes. Thinly slice steaks across grain.

    Step 5

    Transfer steaks to platter. Top with poblanos and cilantro.

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