Grilled Skirt Steak with Poblano Peppers
Get the recipe for Mexican-inspired Grilled Skirt Steak with Poblano Peppers and Onions from Floyd Cardoz's Flavorwalla cookbook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Cast iron skillet
- Saucepan
- Blender
- Food processor
- Zip-top bag
- Covered dish
- Grill
- Grill basket
- Mixing bowl
- Napkin
- Paper towel
- Cooling rack
- Serving platter
- Kitchen salt
- Cutting board
- Chef's knife
- Grater
- Pepper mill
- Measuring spoon
- Pastry brush
- Tongs
- Oven
Ingredients
- ⅓ cup water
- 3 ancho chiles, seeded
- 1 dried chipotle chile
- 2 tablespoons canola oil
- 8 garlic cloves
- Juice of 3 limes
- 1 tablespoon black peppercorns, coarsely ground
- 1 teaspoon cumin seeds
- 1½ pounds/680 grams skirt steak
- Kosher salt For the poblano peppers and onions:
- 3 poblano peppers
- 2 large white onions, cut into ¼-inch slices
- Leaves from 2 thyme sprigs
- Kosher salt
- Freshly ground black pepper
- 1 cup cilantro leaves with tender stems, washed and dried
- 2 tablespoons freshly grated peeled horseradish
- Juice of 1 small lime
- 3 ounces/85 grams red mustard greens, trimmed and washed
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