Pan Fried Sirloin Steak with Poblano Peppers and Corn
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.
Servings: 4 servings
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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