Grilled steak with roasted poblanos and New Mexican chile sauce

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 590 Calories/Serving

35 Minutes

There’s no need to fear the chiles in this steak dish. Both the poblanos and the New Mexican chiles have a mild, smoky, slightly sweet flavor without much of a bite, which compliment the flavors of steaks and roasted sweet potatoes. If you don’t have a grill pan to give the meat deep char marks, they turn out beautifully seared in a large cast-iron or nonstick skillet.

Ingredients

  • ¾ pound sweet potatoes
  • 1 red onion
  • 1 to 2 poblano peppers
  • Fresh cilantro
  • 1 lime
  • Two 6-ounce sirloin steaks
  • 1 teaspoon sweet smoked paprika
  • New Mexican chile sauce (New Mexican chiles - fresh garlic - coriander - oregano - salt - olive oil)
  • 1 red onion
  • 1 to 2 poblano peppers
  • Fresh cilantro
  • 1 lime
  • Two 6-ounce sirloin steaks
  • 1 teaspoon sweet smoked paprika
  • New Mexican chile sauce (New Mexican chiles - fresh garlic - coriander - oregano - salt - olive oil)

Instructions

1

Prep the vegetables

Heat the oven to 450ºF.
  • Scrub the sweet potato, cut in half lengthwise and crosswise into ¼-inch-thick half moon slices.
  • Peel the red onion and cut into ¼-inch-thick rings, separating the rings.
  • Stem and seed the poblano pepper, then thinly slice lengthwise.
  • Coarsely chop the cilantro leaves and stems.
  • Cut the lime into wedges.

2

Cook the vegetables

On a sheet pan, drizzle the sliced sweet potato, onion, and poblano pepper with 1 to 2 tablespoons oil, season with salt and pepper, and toss to coat. Spread the vegetables in an even layer and roast, gently stirring the vegetables halfway through, until the sweet potato slices are tender and the onions are starting to caramelize, 20 to 25 minutes. Remove from the oven and toss with the cilantro. While the sweet potatoes roast, cook the steaks.

3

Cook the steaks

Season the steaks generously with salt and pepper, and as much smoked sweet paprika as you like. In a pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook until well browned, 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate and let rest for 5 minutes.

4

Serve

Arrange the steaks and roasted vegetables on individual plates. Top with the New Mexican chile sauce, and serve with the lime wedges on the side.

Nutrition per serving: Calories: 590, Protein 38 g, Total Fat: 30 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 5 g Cholesterol 90 mg Carbohydrates: 40 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 740 mg

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