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One of the easiest ways to cook beef is in a pan. Pan Fried Sirloin Steak with Poblano Peppers and Corn is a perfect example. Today's recipe features a traditional combination of tender Angus beef, smoky and spicy poblano peppers, onions and corn. This combination is also known as beef “a la poblana.” Just add rice and beans, or a salad, and you are set.
Thank you to High River Angus® for making this recipe possible. As always my comments, opinions, and love for enjoying tasty foods with my family are my own.
Wondering about those grill lines? I use a special cast iron pan with ridges that gives the steak that grilled look.
Poblano Peppers and Corn
The Mexican culinary phrase “a la poblana” generally applies to dishes made with poblano peppers in combination with onions, or onions and corn. The poblano peppers can be cooked in strips, chopped or integrated into a sauce.
Poblano peppers are those shiny, deep green, peppers commonly used for chiles rellenos or chiles en nogada. They can also be used for salsa verde or a very popular dish called rajas.
RELATED POST: How to Peel Poblano Peppers
If you live in the United States, please be aware that sometimes poblano peppers are labeled as pasilla peppers. Just make sure you get the fresh bright green peppers as shown in the photo above.
Pan Frying Steak
Pan frying is one of the fastest and easiest ways to cook a steak. I recommend using a cast iron pan, but you can use any pan you have at home.
You will need either oil or butter and I like herbs like thyme, marjoram, sage or oregano.
Start by choosing a high-quality steak. Some of the beef cuts recommended for pan frying are eye of round, chuck, rump, skirt steak, tenderloin, striploin or sirloin. For this recipe, I used delicious High River Angus® Top Sirloin steak.
Cooking tip: Make sure the steak is at room temperature before frying. This will allow the steak to cook evenly.
Find more tips for pan frying steak as well as an embedded video featuring Chef Gordon Ramsey at the High River Angus® website.
If you make this pan fried sirloin steak with poblano peppers and corn, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
Pan Fried Sirloin Steak with Poblano Peppers and Corn
4-6 portions
Ingredients
2 High River Angus Top Sirloin Steaks, 1 inch width and approx 1 pound each
2 teaspoons coarse salt
Pepper to taste
3 poblano peppers
2 medium white onions
1 cup corn
3 teaspoons olive oil, divided
2 garlic cloves
2 fresh oregano sprigs
2 tablespoons butter
Turn broiler on to 400 degrees F.
Take the steak out of the fridge, season with 1 ½ teaspoons salt and freshly crushed pepper to taste.
Cover and let it rest on the counter for 30 minutes. The steak needs to be room temperature before cooking.
Meanwhile, put poblano chiles on a baking sheet and place them under the broiler. Turn them as the skin chars. When done, take them out of the oven and let them rest for 5 minutes.
You can also char the peppers over the stove, if you have a gas range. Check out how to peel poblano peppers here.
Peel and seed the poblano peppers. Cut into long strips. Slice onions (approx 1/4 inches width). Set aside.
Next, warm up 1 tablespoon oil in a cast iron pan over medium-high heat. Add the steaks and cook 1 minute per side to sear them.
Place garlic, oregano, and butter in the pan. Cook steaks 3-4 minutes per side turning them over once each minute. Baste the steaks with the running juices and butter from the pan.
Remove and let steaks rest on a wood chopping block for 10-12 minutes. This resting period is important.
While steaks are resting, warm up two tablespoons oil in the pan over high heat. Add onions and sauté until soft. Add poblano pepper strips, corn, and 1/2 teaspoon salt. Mix well and cook for 4-5 minutes.
Slice steaks and serve with the poblano, onion, and corn mixture.
Add roasted potatoes or a salad for a full meal.
More Recipes
I’m a proud Colorado Boxed Beef ambassador creating delicious recipes with their products. Check out these other recipes:
- Angus Beef Kabobs for Kids
- Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa
- Shrimp in Beer Sauce
- Angus Beef and Chorizo Parrillada
- Tilapia Empanadas
- Strip Roast Adobado
- Shrimp in Roasted Green Salsa
- Chorizo Garbanzo Bean Stew
- Jamaican Jerk Sliders with Citrus Coleslaw
- Grilled Surf and Turf Salad with Cilantro Dressing
- Carne Asada Tampiqueña
Print the recipe below:
Pan Fried Sirloin Steak with Poblano Peppers and Corn
Ingredients
- 2 High River Angus Top Sirloin Steaks 1 inch width and approx 1 pound each
- 2 teaspoons coarse salt
- Pepper to taste
- 3 poblano peppers
- 2 medium white onions
- 1 cup corn
- 3 teaspoons olive oil divided
- 2 garlic cloves
- 2 fresh oregano sprigs
- 2 tablespoons butter
Instructions
- Turn broiler on to 400 degrees F.
- Take the steak out of the fridge, season with 1 ½ teaspoons salt and freshly crushed pepper to taste. Cover and let it rest on the counter for 30 minutes. The steak needs to be room temperature before cooking.
- Meanwhile, put poblano chiles on a baking sheet and place them under the broiler. Turn them as the skin chars. When done, take them out of the oven and let them rest for 5 minutes.
- You can also char the peppers over the stove, if you have a gas range. Check out how to peel poblano peppers here.
- Peel and seed the poblano peppers. Cut into long strips. Slice onions (approx 1/4 inches width). Set aside.
- Next, warm up 1 tablespoon oil in a cast iron pan over medium-high heat. Add the steaks and cook 1 minute per side to sear them.
- Place garlic, oregano, and butter in the pan. Cook steaks 3-4 minutes per side turning them over once each minute. Baste the steaks with the running juices and butter from the pan.
- Remove and let steaks rest on a wood chopping block for 10-12 minutes. This resting period is important.
- While steaks are resting, warm up two tablespoons oil in the pan over high heat. Add onions and sauté until soft. Add poblano pepper strips, corn, and 1/2 teaspoon salt. Mix well and cook for 4-5 minutes.
- Slice steaks and serve with the poblano, onion, and corn mixture.
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