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Pan-Seared Skirt Steak With Poblano Chiles and Onions

This popular dish is similar to fajitas. Purchase bitter orange juice marinade in the Mexican food section of supermarkets.

Southern Living OCTOBER 2006

  • Yield: Makes 4 to 6 servings
  • Cook time:45 Minutes
  • Prep time:25 Minutes
  • Other time:35 Minutes

Ingredients

  • 3 poblano chiles
  • 2 pounds skirt or flank steak
  • 2 cups bitter orange juice marinade or apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 medium-size red onion, sliced
  • 1 white onion, sliced
  • 2 carrots, sliced

Preparation

1. Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until chiles look blistered.

2. Place chiles in a zip-top plastic freezer bag; seal and let stand 15 minutes to loosen skins. Peel chiles; remove and discard seeds. Cut chiles into thin slices, and set aside.

3. Cut steak into 4 to 6 pieces, and place the steak in an 11- x 7-inch baking dish. Pour bitter orange juice marinade over steak, and sprinkle evenly with salt and pepper. Cover and chill 20 minutes.

4. Drain steak, discarding marinade. Heat a cast-iron skillet over medium-high heat 3 minutes; add oil. Cook steak pieces, in batches, 5 minutes on each side or until a meat thermometer inserted in steak reads 135° or to desired degree of doneness. Remove to a serving plate, and keep warm.

5. Add onions, carrots, and chiles to skillet; cook, stirring often, 10 minutes or until onions are brown. Cut steak pieces diagonally across the grain into thin strips. Spoon vegetables over steak; serve immediately.

Note: For testing purposes only, we used Goya Bitter Orange Marinade.

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Pan-Seared Skirt Steak With Poblano Chiles and Onions recipe

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