A quick, easy and flavorful meal of chili-seasoned steak, roasted tomatoes and poblanos and cheesy grits
Prep Time10 minutesmins
Cook Time25 minutesmins
Servings: 4
Author: Adapted from Food Network Kitchen's Southwestern Skirt Steak and Cheese Grits
Equipment
Parchment Paper
Ingredients
2poblano chile peppersseeded and chopped into 1-inch pieces
4plum tomatoessliced 1/4 inch thick
2tablespoonsextra-virgin olive oil
Kosher salt and freshly ground pepper
3/4cupquick-cooking grits
1/2cupshredded smoked cheddar or gouda cheeseabout 2 ounces
1tablespoonbutter
1poundskirt steakcut into 4 pieces
1tablespoonchili powder
Juice of 1 limeplus wedges for serving
1/4cuproughly chopped fresh cilantro
Instructions
Preheat the oven to 425 degrees. Toss the poblanos and tomatoes with 1 tablespoon of olive oil in a large microwaveable bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
Meanwhile, bring 3 1/2 cups water and 1/4 tsp salt to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking frequently, until thickened, 5 to 7 minutes. Stir in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
Place the vegetables in the same large microwavable bowl and rewarm in the microwave for 30 seconds if needed. Squeeze the lime over the vegetables, add the cilantro, and toss to combine. Slice the steak against the grain. Serve with vegetables, grits, and lime wedges.