Sally's Recipe Of The Week: Skirt Steak With Corn and Poblano

This is a 3 ingredient recipe and it’s delicious! For the record I don’t count oil, salt and pepper as ingredients. While the steak is resting we are going to put together a berry salad with mint that only has 6 ingredients. That recipe will follow the steak recipe. The steak can be served warm or at room temperature. I like the berry salad at room temperature, I think berries taste way better at room temp than cold, but that could just be me!

Skirt Steak with Corn and Poblano

Serves 2

Here is what you will need:

2 to 3 ears of corn, husks removed

1 large or two small poblano chilies

1 pound skirt steak

olive oil

kosher salt and fresh cracked black pepper

Here is what you will need to do:

Heat up a grill pan or your grill to medium high heat. Lightly brush the corn and pepper with oil and set on grill. You will rotate the corn and pepper around on the grill to get the corn lightly browned and the pepper skin lightly charred but the pepper is still firm.When the poblano cools peel and core it then finely dice it.Cut the kernels from the corn cob.Put half of the corn kernelsand half of the chopped pepper into a blender or mini food processor add 2 TBS of oil and 2 TBS of water and season with a little salt and pepper. Pure into a chunky sauce. Taste and adjust seasoning if needed and set aside.

Take the remaining corn and pepper and place in a small bowl season with salt and pepper.Add a little oil if you think it needs it.

Take your room temperature steak, rub with a little olive oil and season well with salt and pepper. You can put the steaks on the grill pan you just used or in a well heated cast iron skillet. Grill about 6 minutes flipping half way through.Go less if your steak is a little thin or you like it more on the rare side.Transfer the steak to a cutting board and let it rest for at least 5 minutes. (This is when we are making the fruit salad)Slice it thinly across the grain.

To serve, spoon the sauce from the mixer onto the plate, top with the steak then top that with the corn/poblano mixture.

Strawberry/Blackberry Salad With Balsamic Dressing

Serves 4

Here is what you need:

3 TBS balsamic vinegar

2 TBS honey or agave nectar

a pinch of ground cardamom (can substitute cinnamon or nutmeg)

1 pound strawberries

1 pint blackberries

1 large sprig of fresh mint

salt and pepper

Here is what you need to do:

Rinse off the black berries and let them dry.Rinse* and hull the strawberries then quarter them.

* Do not rinse off strawberries until you are ready to use them.

In a medium bowl whisk together the vinegar, honey, cardamom and a little salt and pepper.Taste it and adjust as needed. Pull the leaves off the stem of the mint and roughly tear them.

Add the berries to the bowl and sprinkle the mint over them.Gently toss to combine. Let's Eat!!

Photo: Getty Images

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