Print Options

Back to Steaks with Poblano Relish >

Include these items:

Select reviews >

Taste of Home Logo

Steaks with Poblano Relish

 Steaks with Poblano Relish
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.
2 ServingsPrep: 10 min. + standing Cook: 10 min.


  • 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


  • 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.
Nutritional Facts: 1 steak with 2 tablespoons relish equals 208 calories,

2 of 2

Steaks with Poblano Relish (continued)

Nutritional Facts: 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, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.