Steaks with Poblano Relish Recipe

Steaks with Poblano Relish Recipe photo by Taste of Home

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Spice up mealtime with these juicy beef tenderloins topped with a zippy, Southwestern-style poblano pepper and garlic relish. Billie Moss of Walnut Creek, California shared the recipe.

This recipe is:

Quick

Diabetic Friendly

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Steaks with Poblano Relish Recipe

Prep: 10 min. + standing Cook: 10 min.

Yield: 2 Servings

10 10 20

Ingredients

1/2 poblano or Anaheim pepper, stem and seeds removed
1 unpeeled garlic clove
1 teaspoon minced fresh cilantro
1/2 teaspoon ground cumin, divided
1/8 teaspoon plus 1/4 teaspoon chili powder, divided
2 beef tenderloin steaks (4 ounces each)
1 teaspoon olive oil
Dash salt and pepper

Directions

Broil the pepper half and garlic clove 4 in. from the heat until skins blister, about 10-12 minutes. Immediately place in a bowl; cover and let stand for 15-20 minutes.
Peel pepper and garlic skin; finely chop and place in a small bowl. Stir in the cilantro, 1/4 teaspoon cumin and 1/8 teaspoon chili powder; set aside.
Rub steaks with oil. Combine the salt, pepper and remaining cumin and chili powder; rub over steaks. In a nonstick skillet, cook steaks over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with poblano relish. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 steak with 2 tablespoons relish equals 208 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 133 mg sodium, 3 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Steaks with Poblano Relish in Cooking for 2 Winter 2007, p35