Ingredients Jump to Instructions ↓

  1. 1/2 poblano or Anaheim pepper, stem and seeds removed

  2. 1 unpeeled garlic clove

  3. 1 teaspoon minced fresh cilantro

  4. 1/2 teaspoon ground cumin, divided

  5. 1/8 teaspoon plus 1/4 teaspoon chili powder, divided

  6. 2 beef tenderloin steaks (4 ounces each )

  7. 1 teaspoon olive oil Dash salt and pepper

Instructions Jump to Ingredients ↑

  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. 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.


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