Skirt Steak with Creamed Corn and Poblanos
Recipe from Food & Wine

At Xochitl, this grilled steak is served with a side of creamy corn and poblanos, as well as roasted butternut squash and spiced pinto beans. The corn, made rich and tangy with sour cream, is a delightful accompaniment to the grilled skirt steak all on its own. Drop the butternut squash and the spiced pinto beans, which are substantial enough to serve as a main course.


Skirt Steak with Creamed Corn and Poblanos
Stephanie Foley

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Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Beef, Creamed Corn, Cut Corn, Mexican Cuisine, Skirt Steak, Steak
 
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Ingredients
  • 2 
    poblano chiles
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  • 1/4  cup
    extra-virgin olive oil
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  • 1 
    medium onion, thinly sliced
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  • 1 1/2  cups
    fresh or thawed frozen corn kernels
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  • 1  cup
    sour cream
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  •  
    Salt and freshly ground pepper
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  • 1 1/2  pounds
    skirt steak, cut into 6-inch pieces
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Directions
1.
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Peel, core, and seed the chiles, then cut them into thin strips.
2.
In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes. Stir in the sour cream and season with salt and pepper. Keep the corn warm over very low heat.
3.
Light a grill or preheat a grill pan. Rub the steaks with the remaining 2 tablespoons of oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 6 minutes. Let the steaks rest for 5 minutes, then thinly slice across the grain. Serve with the corn and poblanos.
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