Entree: Mexico – Puebla – Carne Asada a la Poblana (Grilled marinated beef served with a roasted poblano pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) skirt steak or flank steak
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 3 large poblano chiles, roasted, peeled and seeded
- 1 medium white onion, roughly chopped, approx. 6 oz (170 g)
- 2 Roma tomatoes, quartered, approx. 10 oz (285 g)
- 1/2 cup (120 ml) low-sodium chicken or beef broth
- 1/4 cup (60 ml) Mexican crema or sour cream
- 1 tbsp (15 ml) lime juice (for sauce)
- 8 corn tortillas
- Lime wedges for serving

Instructions

1. In a large bowl combine orange juice, lime juice, 2 tbsp (30 ml) vegetable oil, minced garlic, cumin, oregano, salt, pepper, and 1/4 cup (15 g) chopped cilantro to make the marinade. Add the steak, turning to coat, cover and refrigerate at least 1 hour and up to 4 hours.
2. While the steak marinates, roast poblano chiles over an open flame or under a broiler until charred on all sides. Place in a bowl, cover to steam 10 minutes, then peel, seed and roughly chop.
3. In a medium skillet heat 1 tbsp (15 ml) vegetable oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add tomatoes and cook 3–4 minutes until softened.
4. Transfer onion, tomatoes and chopped roasted poblanos to a blender. Add 1/2 cup (120 ml) broth and blend until smooth. Return to skillet, simmer 5 minutes, then stir in crema and 1 tbsp (15 ml) lime juice. Adjust salt and pepper to taste and keep warm.
5. Preheat a grill or cast-iron skillet to high heat. Remove steak from marinade and pat dry. Grill steak about 3–5 minutes per side for medium-rare to medium, depending on thickness. Let rest 5–7 minutes.
6. Slice steak thinly against the grain. Serve topped with warm poblano cream sauce, garnish with cilantro, lime wedges, and warm corn tortillas on the side.