Steak & herb Salsa With Grilled Potato & Poblano Salad

Інгредієнти

What we send

• 1 poblano pepper

• 1 red onion

• garlic

• 10 oz pkg sirloin steaks

• 12 oz Yukon gold potatoes

• ¼ oz fresh cilantroWhat you need

• kosher salt & ground pepper

• olive oil

• white wine vinegar (or apple cider vinegar)

Напрямки

Preheat grill to high, if using. Bring a medium saucepan of salted water to a boil.

Halve poblano pepper, then discard stem and seeds. Cut onion into ½-inch rounds, keeping rings intact. Finely chop 2 teaspoons garlic. Scrub potatoes, then cut into ⅓-inch thick rounds.

Pat steaks dry, rub with oil, and season all over with salt and pepper. Let sit until step

Add potatoes to boiling water and cook until just tender when pierced with a knife, but not falling apart, about 8 minutes.

Drain and return potatoes to saucepan, off the heat. Add 1 tablespoon oil, gently stirring to coat.

Heat a grill pan to high, if using. Oil the grates of grill or grill pan. Brush onions and poblanos with oil; season with salt and pepper. Reduce heat to medium and grill, covered, until tender and charred, turning once or twice, 8-10 minutes.

Transfer to a cutting board.

Add parboiled potatoes to the grill and cook, turning once until lightly charred, 3-5 minutes.

While vegetables cook, chop cilantro leaves and stems together with chopped garlic to combine. Transfer to a small bowl.

Stir in 2 tablespoons vinegar and 3 tablespoons oil. Season to taste with salt and pepper.

Grill steaks over medium heat, 2-3 minutes per side for medium-rare (depending on thickness). Let rest 5 minutes, then thinly slice, if desired. Coarsely chop onions and thinly slice poblanos. Transfer to a large bowl, add grilled potatoes and ⅔ of the chimichurri sauce.