Steaks with Poblano Relish Recipe

4 1 2
Steaks with Poblano Relish Recipe
Steaks with Poblano Relish Recipe photo by Taste of Home
Publisher Photo

Steaks with Poblano Relish Recipe

Read Reviews
4 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 10 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Steaks with Poblano Relish in Cooking for 2 Winter 2007, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSteaks with Poblano Relish

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
annalisa_harmon User ID: 4521665 161525
Reviewed Jan. 22, 2010

"This was so good!"

Loading Image