beefsteak with onions, poblano peppers

2021-07-27

This is very similar to steak Tampiqueña, but with poblano peppers instead of bell peppers. We liked that even better.

If it weren't that poblano peppers have to roasted and peeled beforehand, I'd be using them a lot more often than bell peppers in my recipe. Massive flavor without massive heat. They are our favorite pepper by far.

I didn't feel much like cooking that day. Only the steak and onion were new, the rest were either leftovers or ready-made in the fridge. It took me less than 10 minutes from start to finish to get this on the table.

Coleslaw and potato salad were store-bought.
The walnut cream sauce was a leftover from the chile en nogado a few days back.

INGREDIENTS

This is what you need for 2 servings:

steak for 2
2 poblano peppers, roasted and peeled
1/2 yellow onion
S&P

Pic1: beefsteak with onions, poblano peppers

Directions

2021-07-27

Pic2: steak, onions, poblano peppers
Pic3: small steak cooks longer
Pic4: onions & poblanos

Cut the onions in rings.
Chop the poblano peppers coarsely.
Melt some butter or heat olive oil.
Sear the steak.
Add onions rings and poblano peppers.
Turn the steak when cooked sufficiently darkly-brown.
Sear the other side.
Remove when steak is cooked at desired doneness.
If medium to well-done, simmer the steak longer with the vegetables. (Pic3)
Cook the onion rings and poblano peppers until they show a nicely-brown edges.

Pic5: Belgian beer: Chimay bleu
Pic6: serving #1
Pic7: serving #2

Serve with your preferred beverage.
Serve the onions and poblano peppers over the steak.

Pic8: coleslaw
Pic9: potato salad
Pic10: walnut cream sauce

I served this with coleslaw, 'deviled egg' potato salad and walnut cream sauce.
Enjoy.