Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

Light a grill or preheat a grill pan. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes.

Step 2    

Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce. Season with salt and pepper.

Step 3    

In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper.

Step 4    

Rub the steaks with oil and season them generously with salt and pepper. Grill the steaks over high heat, turning once or twice, until lightly charred, about 6 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes before thinly slicing across the grain. Spoon the sauce onto plates and top with the steak. Spoon the salsa on the meat and serve right away.

Suggested Pairing

Black cherry-scented, concentrated Malbec.

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Aggregate Rating value: 5

Review Count: 780

Worst Rating: 0

Best Rating: 5

Author Name: HBcook

Review Body: I made this recipe for 2 of us Mike and I and it was supposed to be for 4. There is no way the corn and poblano would have made enough for 4 people. I had 8 ounces of skirt steak and that was perfect for 2. I used frozen corn that I sauteed to brown a little. It is very easy and very good! I served with leftover spanish rice.

Review Rating: 4

Date Published: 2017-07-01