Serves 4 (serving size: 3 ounces steak and 3/4 cup onion mixture)
Photo: Randy Mayor; Styling: Lindsey Lower
2 (10-ounce) New York strip steaks, trimmed
3/8 teaspoon smoked paprika
3/8 teaspoon fleur de sel
3/8 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons sesame oil, divided
1 (12-ounce) yellow onion, cut into 12 wedges
2 poblano peppers, seeded and cut into 1/2-inch strips
3/8 teaspoon sel gris
4 lime wedges
How to Make It
Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks evenly with paprika, 1/8 teaspoon fleur de sel, and 1/4 teaspoon black pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 10 minutes.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion wedges; cook 2 minutes on each side. Add poblanos to pan; sauté 4 minutes, stirring occasionally. Remove from heat; cover and let stand 5 minutes. Stir in remaining 1/4 teaspoon fleur de sel and remaining 1/8 teaspoon black pepper. Arrange onion mixture on a platter. Cut steak across grain into thin slices. Arrange steak over onion mixture; sprinkle evenly with sel gris. Serve with lime wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
We found that the flavors in this recipe were just ok. The poblanos didn't really offer much and I think that steak can be served in much more exciting ways. It was quick to prepare but just didn't do much to make e want to prepare it again. A good mushroom sauce is so much better. I usually like most CL recipes but tis one didn't work for me.
The steak with onions and peppers was quick to make. The peppers and the seasoning on the steaks gave it a nice burn. It was hot but not overpowering. The trick of keeping the root end of the onion on, really worked well to char the onions. Definite keeper.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.