Happy Sunday, little bugs! It’s been a pretty normal Sunday around here – well except for the fact that we’re on day 3 with the air conditioning back on! It’s been in the 80s here, which is a little strange for October. Anywho, tonight’s dinner was very Sunday-like. You know – kinda heavy, very warm, and very “homey.” Wayne actually picked out the steak recipe from one of my cookbooks (after I whined profusely about not knowing what to make), and I’ve been wanting to make the corn souffle for probably over a year now.
Skirt Steak with Poblano Sauce
From Great Food Fast: From the Kitchens of Martha Stewart Living, pg 134
- 1 1/2 pounds skirt steak (I used 1 pound)
- Olive oil
- Salt and pepper
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 2 poblano peppers, roasted, thinly sliced
- juice from 1/2 lime
- To roast the peppers – place whole peppers on a baking sheet and broil until charred, turning peppers frequently. Place peppers in a glass bowl and immediately cover with plastic wrap. Let peppers steam for about 10 minutes. Remove skin, stem, and seeds under running water. Set aside.
- Rub the steak with oil, salt and pepper. Cook on grill or under broiler until desired degree of doneness is reached.
- While steak is cooking, make the sauce. Saute the onion and garlic in some oil until softened, golden, and fragrant. Add the sliced peppers, tomatoes, lime juice and a splash of water. Let sauce simmer and reduce.
- Let steak rest for a few minutes, then slice against the grain. Serve with the poblano sauce.
I’ve had this recipe printed on a scrap of paper forever, and I have no clue where it came from. I feel like it’s something Paula Deen would make, you know, because it has two of her favorite things in it – BUTTER and sour cream. However, I know it’s from someone’s blog out there. I halved the original recipe, so that’s what I’m sharing with you here.
- 1/3 stick butter, melted (see notes below!)
- 4 oz. light sour cream
- 1 small can (8ish oz) corn
- 1 small can (8ish oz) creamed corn
- 1/2 box Jiffy corn muffin mix
- salt, pepper, and a little garlic powder
- Mix all ingredients together, pour into a greased 8×8 baking dish
- Bake at 350 for about 45-60 minutes or until golden brown and a knife comes out clean when poked into the center.
This meal was deeeelicious! The corn souffle was definitely decadent, and next time I would not add so much butter. I think it would be fine with just a tablespoon or so. Enjoy!