Grilled Skirt Steak with Poblano-Corn Salsa
Serves 2

Here is what you will need:

(all photos by sally for 1055)

2 ears of corn
1 large of 1 small poblano chilies
extra virgin olve oil
skirt steak (or flank)
salt and pepper

Take the steak out of the fridge and let get to room temperature while you prep.
Don't season it yet. 

Light a grill or grill pan. Rub the corn and poblano lightly with oil. Grill both over high heat until the corn is lightly brown and the poblano is lightly charred all over but still firm. 

Put the poblano in a plastic bag and seal, letting it steam about 10 minutes.

While poblano is steaming, cut the corn off the cobs.

Peel and seed poblano, then chop it.

Put half of the corn and poblano in a bowl and season with salt and pepper.

Put the other half in a food processor or blender.

Add 1 or 2 TBS of olive oil, salt and pepper and blend until chunky.

Brush steak with oil then season the steak with salt and pepper. 

Grill over high heat about 3 minutes a side, you want them medium rare.
Transfer the steaks to a cutting board and let rest 5 to 10 minutes.

Slice steaks on the bias across the grain. 

Spoon the food processor poblano and corn pure onto two plates. Next put sliced steak on top of that and top that with the corn and poblano mix!  YUM!