Poblano Steaks

Culinary Tools:

  • Chef’s knife
  • 1-quart Mixing Bowl
  • 8-inch Gourmet Skillet
  • Square Griddle


  • ½  pound beef flank steak


  • 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.