Culinary Tools:
- Chef’s knife
- 1-quart Mixing Bowl
- 8-inch Gourmet Skillet
- Square Griddle
Ingredients:
- ½ pound beef flank steak
Marinade:
- ½ teaspoon minced garlic
- ¼ cup fresh lime juice
- ¼ cup orange juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon chili powder
Poblano Chile Sauce:
- 1/6 cup chopped onion
- ¼ teaspoon minced garlic
- ½ tablespoon fresh cilantro, finely chopped
- 1 small poblano chile (about 3 ounces)
- 1/8 cup plain nonfat yogurt
- 1/8 cup reduced-fat dairy sour cream
- 1/8 teaspoon salt
Marinade Procedure: With the Chef’s Knife minced garlic, then combine marinade ingredients in the 1-quart Mixing Bowl. Place beef steak and marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Poblano Chile Sauce Procedure: Using the Chef’s Knife chopped onion, garlic and cilantro, Place the chile in center of a Square Griddle at medium heat. Cook 10 to 11 minutes or until skin is charred and blistered on all sides, turning frequently. Place in food-safe plastic bag. Close bag; let stand 10 to 12 minutes or until cool enough to handle. Remove and discard skin, stem, and seeds. Chop chile. Set aside.
Heat 12-inch Gourmet Skillet over medium-high heat for 3 minutes. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Place onion mixture, chile, yogurt, sour cream, and salt in food processor or blender container. Cover; process until smooth. Pour into serving bowl; stir in cilantro. Set aside.
Steak Procedure: Remove steak from bag; discard marinade. Place steak on Square Griddle at medium heat. Cook, uncovered 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Serve with sauce.