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.
2High River Angus Top Sirloin Steaks1 inch width and approx 1 pound each
Pepper to taste
2medium white onions
2fresh oregano sprigs
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.
Course: Beef, Dinner
Keyword: How to pan fry steak, Recipes with sirloin steak, Steak poblano