Thursday, October 3, 2013

Steak and Poblano Skewers w/ Cilantro Cream Sauce

So as autumn is upon us and the cooler temps start to creep in. The days of sitting out by the grill all day in the warm embrace of the sun with a frosty beverage may not be an option anymore. 
However, we are not ready to give up the grill just yet!  So here is a quick and tasty recipe that uses the flavors of the fall chili pepper harvest.

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  • 1/2 cup cilantro chopped fine                                           
  • 2 tablespoons cider vinegar
  • 2 tablespoons sour cream
  • 1 tablespoon of mayonnaise
  • 1 small clove garlic, minced
  • 1 ½  teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon of paprika
  • 1/2 teaspoon salt
  • 8  red potatoes
  • 2  pounds sirloin steak, cubed
  • 4 poblano peppers cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • 2 large red onions, cut into 1-inch chunks
  • Combine cilantro, vinegar, sour cream, mayonnaise, garlic, chili powder, cumin, paprika and 1/4 teaspoon salt in a blender and blend to a creamy constancy. Set aside.
  • Preheat gas grill to high or charcoal grill to about a 3 second count.
  • Place potatoes in a microwave cook on High until just tender when pierced with a fork, 2.5 to 3 minutes.
  • Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Poke the steak, peppers and onion chunks onto individual skewers. 
  • Grill, turning once or twice, until the steak reaches desired temp, about 5 minutes for medium-rare. 
  • Serve the deliciousness with the cilantro sauce.