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Strip Steak with Onions and Poblanos

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 3 ounces steak and 3/4 cup onion mixture)

The steak is very lightly salted before it's cooked to get flavors going; then once it's cooked and sliced, it's sprinkled with coarse, crunchy sel gris. The finishing salt does all the heavy lifting, flavor-wise, with just a crystal or two popping with every bite. Don't worry if the onion wedges fall apart once you add the peppers to the pan; we keep them as wedges so there are flat surfaces to get a nice bit of char at the beginning.

Ingredients

  • 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

Nutrition Information

  • calories 236
  • fat 10.4 g
  • satfat 2.8 g
  • monofat 4.2 g
  • polyfat 2.4 g
  • protein 26 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 67 mg
  • iron 2 mg
  • sodium 449 mg
  • calcium 42 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

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