Dinner Tonight: Roasted Poblano-Potato Salad With Grilled Steak Recipe Recipe

Name: Dinner Tonight: Roasted Poblano-Potato Salad With Grilled Steak Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh poblano chiles; 4 medium (about 1 pound total) red-skin potatoes, cut into 1/2-inch pieces; salt as needed; 1/3 cup olive oil; 1 medium red onion, sliced 1/4-inch thick; 3 tablespoons mild vinegar, such as rice or champagne; 1 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon ground black pepper; 1/2 pound skirt steak, seasoned with salt and pepper; 1/2 cup chopped cilantro; 1-2 heads Romaine, Boston, or Bibb lettuce for serving

Servings: persons

2 fresh poblano chiles
4 medium (about 1 pound total) red-skin potatoes, cut into 1/2-inch pieces
salt as needed
1/3 cup olive oil
1 medium red onion, sliced 1/4-inch thick
3 tablespoons mild vinegar, such as rice or champagne
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground black pepper
1/2 pound skirt steak, seasoned with salt and pepper
1/2 cup chopped cilantro
1-2 heads Romaine, Boston, or Bibb lettuce for serving

1
Over an open flame, roast the poblano peppers until charred all over, about 5 minutes. Place in a bowl and cover with a plate or plastic wrap and let cool. Slip off the skins and remove the stem and seeds. Rinse and cut into 1/4-inch strips.
2
In the meantime, put the potatoes into a microwaveable bowl. Toss with 1 teaspoon salt and cover with plastic wrap. Microwave on high heat for 4-5 minutes, until completely tender. Leave covered.
3
Heat the oil in a large (10 or 12-inch) skillet over medium-high heat until shimmering. Add the onion and cook for 4-5 minutes, until golden but still slightly crunchy. Remove from the heat and stir in the poblano strips, vinegar, oregano, and black pepper. Stir well to combine, then pour over the cooked potatoes and add the cilantro.
4
In the meantime, heat a grill pan or grill and cook the steak to desired doneness. Allow to rest for 5 minutes, then slice thinly.
5
Arrange the salad leaves on a platter or individual plates, then top with the warm potato mixture and then the steak. Drizzle any dressing in the bottom of the potato bowl and serve immediately.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 fresh poblano chiles, 4 medium (about 1 pound total) red-skin potatoes, cut into 1/2-inch pieces, salt as needed, 1/3 cup olive oil, and more.

Yes, Dinner Tonight: Roasted Poblano-Potato Salad With Grilled Steak Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dinner Tonight: Roasted Poblano-Potato Salad With Grilled Steak Recipe

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