Skirt Steak & Creamed Corn & Poblanos (Churasco con Maiz y Poblanos)

Juliann Esquivel

By
@Juliann

This grilled skirt steak is delicious with the accompaniment of of rich and tangy corn & poblanos in sour cream Yumm. It is super fast to prepare. Trust me I am sure You will love this dish. Enjoy


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Comments:

Serves:

4/6

Prep:

35 Min

Cook:

10 Min

Ingredients

2 large
fresh poblano chiles
1/4 c
extra-virgin olive oil
1 medium
sweet vidalia or sweet onion, thinly sliced
1 1/2 c
fresh corn scraped from the cob or thawed frozen corn kernals
1 c
sour cream
1/4 tsp
garlic powder
1/2 tsp
salt & freshly ground black pepper
2 lb
skirt steak, cut into 6-inch pieces
1 tsp
goya adobe seasoning

Directions Step-By-Step

1
Roast the poblanos directly over a gas flame or under a broiler, turning until peppers are charred all over. Tansfer to a plastic zip lock freezer bag let stand for 10 minutes. Peel , core and seed the chiles, do not rinse, then cut them into thin strips.
2
In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and saute over moderate heat, stiring, until limp, about 5 minutes. Add the corn and poblano strips and cook until the corn is tender about 3 more minutes. Stir in the sour cream and season with garlic powder, salt and pepper. Keep the corn warm over very low heat.
3
Light your grill or preheat a grill pan. Rub the steaks with remaining 2 tablespoons of oil; season with Goya adobo seasoning and a little more garlic powder and just a tad more salt and pepper. Grill over high heat turning once, until lightly charred, about 6 minutes. Let the skirt steaks rest for 5 minutes then thinly slice across the grain. Serve with the corn and poblanos on the side, warm tortillas and a salad. Enjoy
4
Skirt steak in the picture is shown with fresh corn scapped of the cob and prepared with poblanos and sour cream and some tomatillo salsa on the side to put on the meat.

About this Recipe

Other Tag: Quick & Easy