Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Poblanos are large, dark-green chiles that are surprisingly mild. They can be roasted, peeled, and seeded much like a bell pepper can.

Recipe by Cooking Light June 2001


Recipe Summary

4 servings (serving size: 3 ounces steak and about 1/3 cup relish)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack. Grill 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice. Stir in cilantro, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • Sprinkle steak with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place on grill rack; grill 8 minutes on each side or until thermometer registers 145° (medium-rare) or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with relish.

Nutrition Facts

239 calories; calories from fat 41%; fat 10.9g; saturated fat 4.6g; mono fat 4.3g; poly fat 0.6g; protein 24.9g; carbohydrates 11.2g; fiber 2.1g; cholesterol 57mg; iron 3.8mg; sodium 384mg; calcium 28mg.