California chef Jeremy Fox reinvents steak and potatoes, adding poblanos to the mashed potatoes and topping the rich dish with a bold tomatillo sauce.
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1 1/2 pounds tomatillos, husked and rinsed
1 medium onion, quartered
1 tablepoon extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 1/2 teaspoons sugar
2 baking potatoes (1 1/4 pounds), scrubbed but not peeled
1 pound poblano chiles
4 tablepoons unsalted butter, at room temperature
1/2 cup heavy cream, warmed
Four 10-ounce flatiron steaks (1 inch thick), kept at room temperature for 30
2 tablepoons canola oil
Lemon wedges, for serving
How to Make It
Step 1 Make the tomatillo sauce
Preheat the oven to 450°. Put the tomatillos and onion on a foil-lined baking sheet and roast for about 20 minutes, stirring occasionally, until charred in spots and blistered. Scrape the vegetables into a medium saucepan and cook over moderate heat, stirring and mashing with a wooden spoon occasionally, until almost all of the liquid has evaporated, about 15 minutes. Scrape the mixture into a medium bowl. Stir in the olive oil, garlic, parsley, cilantro and sugar; season the sauce with salt.
Step 2 Make the poblano mash
Put the potatoes in a large saucepan and add enough water to cover by 2 inches. Bring to a simmer and cook until the potatoes are tender, about 45 minutes. Drain and cool slightly, then peel. Return the potatoes to the saucepan.
Meanwhile, cook the poblanos directly over a gas flame or under the broiler, turning, until charred all over, 8 to 10 minutes. Transfer to a heatproof bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and chop the poblanos.
Mash the potatoes with the butter and cream until well blended. Fold in the poblanos and season with salt. Keep the poblano mash warm.
Step 5 Cook the steaks
Heat a large cast-iron skillet. Coat the steaks with the canola oil and season with salt and pepper. Cook until browned outside and medium-rare within, 5 to 7 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Thinly slice against the grain and serve with the tomatillo sauce, poblano mash and lemon wedges for squeezing over the steaks.
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