2 poblano peppers, seeded and cut into 1 inch wide strips
2 TBSP rice vinegar
1 tsp Dijon mustard
4 TBSP olive oil
2 strip steaks
DIRECTIONS
Heat a cast-iron pan over medium-high heat until hot.
Toss the peppers in a bowl with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Add to the hot pan and cook, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total.
While the peppers cook, make the vinaigrette: Whisk together vinegar, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the 4 TBSP olive oil in a slow stream, whisking until emulsified. Add the cooked peppers, cover and set aside.
Season the steaks with 1 tsp salt and 1/2 tsp pepper. Keep the cast-iron pan hot over medium-high heat and add the steaks. Cook until brown, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest for 5 to 10 minutes.
Serve steaks drizzled with meat juices from plate, and top with peppers and vinaigrette.
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