Sunday, November 8, 2009

Quick and Hearty Mexican Beef You Won't Want to Share

I always feel just a little bad when I won’t share with my dog. He got up from his nap only because I was reheating leftover Poblano Beef. He even followed me upstairs (he rarely does the stairs anymore) so I would take pity on him and toss him a bite. It just doesn't seem right to try poblanos on him at this point in the game.

The recipe below is (slightly) adapted from Rick Bayless' great cookbook, Mexican Everyday. It's quick, easy, healthy (if you use a nice lean beef) and incredibly flavorful. And amazingly enough, even though I wasn't planning on making it this week, I had the critical ingredients on hand: three poblano peppers and two lean sirloin steaks from Trader Joe's. The steaks were supposed to be used for Coriander Dry-Rubbed Steaks with Avocado Salsa later in the week, but the timing of my ripening avocados wasn’t going to be right.

Anyway, you simply must try the Poblano Beef sometime - if only for the possibility of leftovers for lunch. As good as it was for dinner, it was even better for lunch the next day.

Poblano Beef
Print recipe only here

Serves 4

3 fresh poblano peppers
1 T canola oil
1# lean sirloin steak, cubed
1 medium onion, sliced
3-4 medium potatoes, cubed
4 cloves garlic, pressed
½ cup water, beer, beef broth or white wine
2 T Worcestershire sauce
1/3 cup cilantro, chopped

First, roast the poblanos. I did this on my stovetop - just put them right on the burner over the flame and turn them with tongs. You could also broil them. You want them nice and charred - it’ll take at least 5 minutes. When they’re done, place them in a bowl, cover them with a plate or towel and reserve until cooled.

Get all your veggies prepped, the onions, garlic and potatoes. And cube the beef. Don’t forget to dry it with paper towels.

Heat the oil in a large skillet. Sprinkle the beef with salt and add to the skillet, browning it all over. Transfer the beef to a plate once browned.

Add the onions and potatoes to the skillet and cook over medium heat for about 6-8 minutes. Then add the garlic. Sauté together for another minute, then add the water/stock/beer and Worcestershire.

Reduce heat to low and cook about 7-8 minutes.

Meanwhile, rub the blackened skin off the poblanos and peel off the inside membrane and remove the seeds and tops of the peppers. Rinse to remove the remaining bits of seeds and skin, and then cut into strips, about ¼-inch wide. Add the poblano strips to the skillet and continue to cook for a few more minutes or until the potatoes are tender. Return the beef to the skillet and heat thru. Sprinkle with cilantro and add more salt if necessary. Serve and enjoy.


Anonymous said...

Where is your favorite local place to get good avocados?

April D.

Katie Fairbank said...

Dominick's. WF if I happen to be there and am feeling flush. :) I don't buy them anywhere else bc I'm tired of throwing away gross ones. In my experience, it makes more sense to remove cash from your wallet and drop it on the floor at stanley's or TJ than to purchase avocados in either market.