Southwestern Skirt Steak With Cheese Grits
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 cup
Grits (quick-cooking)1 tbsp
Unsalted Butter1 tbsp
Chili PowderDirections:
1
Preheat the oven to 425 degrees F
2
Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper
3
Spread on a parchment-lined baking sheet
4
Roast until tender and lightly browned in spots, about 25 minutes; set aside
5
Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan
6
Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes
7
Whisk in the cheese, butter and 1/2 teaspoon salt until smooth
8
Cover and set aside
9
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat
10
Season the steak with salt, pepper and the chili powder
11
Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare
12
Transfer to a cutting board; let rest 5 minutes
13
Toss the vegetables with the lime juice and cilantro
14
Slice the steak against the grain
15
Serve with the vegetables, grits and lime wedges