2 Tbsp olive oil
1 medium onion, halved and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
Kosher salt
3 cloves garlic, minced
2 plum tomatoes, chopped
2 roasted poblano chile peppers (see Note), thinly sliced
1 Tbsp fresh lime juice
1 tsp ground New Mexico or ancho chile powder
2 sirloin steaks (about 1 1/2 lbs)
1. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
2. Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.
Makes 4 servings
Note:
Freshly roasted poblano peppers are often available at the Portland Farmers Market. To roast your own: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
By Abigail Chipley
[Want to purchase grass-fed beef? Read Edible Portland's Here's the Beef.]
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