Monica Bravo

I believe in putting everything in a taco. I put mine in almond flour tortillas actually, but either way it’s a taco. So here’s one more meal that fits perfect in a taco, Steak with Poblano Chiles and Onions.  

I don’t make steak at home very much, not because I don’t like it, I love it. It just is more of a special occasion thing and it makes it more special when we make it. This recipe is made with flank steak, but can also be made with skirt steak. Take your pick.. I liked it hot and fresh but I also LOVED it the next day in an almond flour tortilla with a bit of cheese on it. My usual way of serving leftovers. 

So, if you like your steak medium rare, like in the picture.. Or maybe some of you may call it rare, then just watch your time on the searing, and don’t overdo it. But if you like it medium or well, then keep cooking it. To check I always just take out a piece and cut it open to see if it’s up to par. 

This next week I’m headed to Destin for 7 days with my family, after just returning from Seaside. I’m looking forward to reading, getting too much sun, paddle boarding, bike riding, good food, and of course, some card games with the family. I am working on releasing a meal plan in July. If you don’t know about it, sign up for my newsletter to be sure to hear about it. It’s probably the most exciting thing I’ve done for my blog thus far, and I can’t wait for you to see it. 

So, time to get to cooking. This Steak and Poblano Chiles recipe is straight forward, but it requires 20 minutes to marinate the steak, don’t forget that! 

Steak with Poblano Chiles and Onions

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Servings 4

Calories 401 kcal

Ingredients

  

• 3 poblano chiles
• 2 lb. flank steak or skirt steak
• 1 ½ cups apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 Tablespoon coconut oil
• 1 white onion sliced
• 1 medium red onion sliced

Instructions

 

• On a baking sheet place the 3 chili peppers, whole, and broil in the oven for about 5 minutes or until they are charred. Place the chilis into a Ziploc bag and close it, letting the chilis steak for 15 minutes. Then remove the chiles, peel the skin, remove the seeds, and cut each chile into thin slices.
• Cut the steak into slices (like in the picture) and place in a dish with the apple cider vinegar, salt and pepper. Chill for 15 minutes in the refrigerator.
• Drain the marinade. Heat a cast iron skillet over medium high heat and add coconut oil. Sear each piece of steak for about 3-5 minutes on each side, or until cooked to your liking. Place on a plate.
• Add the onions and poblano chiles to the cast iron and cook until onions are brown. Mix with vegetables with the steak, and serve hot!