June 18, 2012
Grilled Flank Steak with Roasted Poblano Salsa
It's hard to say exactly why but for some reason, when summer comes, we just crave Mexican flavors. It seems like a contradiction - you'd think that in the heat the spicy flavors would be something to avoid, but it seems to be the opposite. Anyone know why that would be?
In any case, this recipe for a grilled flank steak with a poblano salsa was quite easy to prepare and gives a wonderful, circusy, deep flavor to the steak. We roasted some parsnips on the side, but you could easily substitue for some yuca, or potatoes, and have the same effect. The flank steak is not particularly fatty, so be careful not to overcook it. We cooked it to a nice medium, almost medium rare, and the flavor was great.
Making the Dish
1 lb flank steak
2 - 3 poblano peppers
1 onion, sliced into 1/2 in thick circles
2 cloves garlic
1/4 cup fresh chopped parsley
To get started, remove the flank steak from the fridge and sprinkle salt all over. Let rest at room temperature while you prepare your salsa.
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