Last summer when we were in the midst of our hellish battle with the slumlords, I was really desperate for some unique easy Mexican recipes. I needed some serious happy, and damn good food is definitely the cure to what ails me.
I got a chance to test my grilling prowess on this SABER grill, and if ever there was a time I truly fell in love with grilling, it was then.
MY WORD. Grilling up some divine steak to pair with perfectly caramelized onions and poblano peppers, and crispy roasted potato…it’s bliss. Flavorful, amazing bliss.
This dish has a great Mexican flare, with rich poblano peppers, and a smooth sauce with chipotle chiles in adobo for a smoky finish. And if you grill your steak on a SABER grill, you’ll end up with a juicy piece of meat that is so tender, it will pretty much melt in your mouth.
I’m seriously drooling thinking about making this dish again. Zomg.
So, why do I love SABER Grills so much? They are constructed better, with premium materials, they cook better with even heat and no flare-ups, and they are priced better than competing premium grills. I mean, what’s not to love about that? Should I mention they use 30% less fuel than traditional gas grills? Efficiency FTW!
Are you ready to get your grilling on this summer?
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Now get out there and get to grilling some easy Mexican recipes!
- 1 large potato peeled and cubed
- 2 Tbsp olive oil divided
- salt and pepper to taste
- 1 yellow onion
- 1 poblano pepper seeds removed and sliced thin
- 1 cup sweet corn
- 12 oz New York strip steak
- ½ tsp chipotle chiles in adobo sauce
- ½ cup water
- ½ tsp beef base
- 2 Tbsp crema
- Preheat the oven to 450 degrees. Toss the potatoes in a bowl with a hearty drizzle of olive oil and a sprinkle of salt and pepper. Turn out onto a greased baking sheet and place in the oven for 20-25 minutes, tossing once, until golden brown and crispy.
- Halve, peel, and thinly slice half the onion. Finely dice the remaining onion and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium, medium-high heat. Add the sliced onion and poblano pepper and saute until the onions are lightly caramelized and the peppers are soft, around 10 minutes. Add the corn and cook for an additional 3 minutes. Season with salt and pepper, then set aside in a large bowl, covered.
- Preheat the grill to medium-high heat. Generously season the New York strip steak with salt and pepper on both sides. Brush the grate with oil, then grill the steak until desired doneness reached, about 5 minutes per side for medium rare (depending on thickness of steak).
- Transfer the steak to a cutting board and let rest for 10 minutes before slicing thinly.
- In the same skillet the pepper and onions were cooked in, add remaining olive oil and heat to medium-high. Add the diced onion and cook until soft, around 3 minutes. Add the adobo sauce and stir for 30 seconds, then add the water and beef base and cook until reduced by half. Remove from heat and stir in the crema.
- On a plate add a portion of roasted potatoes, followed by the corn, onion, and poblano mixture. Lay slices of the steak on top, followed by a dollop of the adobo crema sauce. Serve immediately.