Skirt Steak With Creamed Corn And Poblanos

Total Time: 45 mins Preparation Time: 22 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 2 poblano chiles
• 1/4 cup extra virgin olive oil (use less if possible)
• 1 medium onion, thinly sliced
• 1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn kernels
• 1 cup sour cream (1/2 low-fat - 1/2 regular)
• salt & freshly ground black pepper
• 1 1/2 lbs skirt steaks, cut into 6-inch pieces

Recipe

• 1 roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over.
• 2 transfer to a bowl, cover with plastic wrap and let stand for 10 minutes.
• 3 peel, core and seed the chiles, then cut them into thin strips.
• 4 in a medium saucepan, heat 2 tablespoons of the olive oil until shimmering.
• 5 add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.
• 6 add the corn and poblano strips and cook until the corn is tender, about 2 minutes.
• 7 stir in the sour cream and season with salt and pepper.
• 8 keep the corn warm over very low heat.
• 9 light a grill or preheat a grill pan.
• 10 rub the steaks with the remaining 2 tablespoons of oil; season with salt and pepper.
• 11 grill over high heat, turning once, until lightly charred, about 6 minutes.
• 12 let the steaks rest for 5 minutes, then thinly slice across the grain.
• 13 serve with the corn and poblanos.