California chef Jeremy Fox reinvents steak and potatoes, adding poblanos to the mashed potatoes and topping the rich dish with a bold tomatillo sauce. Slideshow:  More Steak Recipes 

Best New Chef 2008: Jeremy Fox
Jeremy Fox
April 2016


Recipe Summary test

45 mins
2 hrs 15 mins




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.

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.

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.