Skirt steak with poblano peppers and grilled corn

I’ve made this skirt steak before and given you the recipe but I want to include some pictures of the process. 


Skirt steak: 

  • 1 1/2 lbs of skirt steak
  • Goya Adobo with pepper seasoning
  • McCormick Meat Tenderizer with seasoning 
  • 3 lemons 


Cooking: In a bowl take a piece of the steak and cover with lemon juice. Then season steak with the two seasonings. Fully coat each piece of steak with the seasonings. Cover with plastic and put in the fridge for an hour or up to 8 hours. 

In a cast iron skillet heated to medium add meat and brown evenly on both sides. 

Poblano Pepper strips w/corn and Monterrey jack cheese: 


  • 2 poblano peppers charred, peeled and cut into strips
  • Corn from 2 ears of grilled corn, about 3/4 cup
  • 1/4 cup of chopped onions
  • 1/2 cup of shreddedMonterrey jack cheese
  • 1/4 cup of shredded habanero jack cheese 
  • 1 tbsp of olive oil 
  • Salt and pepper to taste


Cooking: In a sauté pan add olive oil and heat to medium. Add onions and sauté until getting slightly translucent. Add corn, cook for a few minutes then add peppers. Once all are mixed and warmed through turn off heat and add cheese and salt and pepper. Mix until cheese is melted. 

Grilled corn:

  • 2 ears of corn
  • 1 tbsp of butter
  • Salt
  • Lemon juice


Cooking: You can use a grill, flat cast iron skillet or grill pan and heat to medium-high. After shucking your corn rub the butter over the entire ear of corn. Grill until charred to your preference. Once grilled add a little salt and lemon juice. 

Extra note: using the leftovers: I had some leftover steak and poblano cheese mixture so I added some white rice and viola I had a great lunch! 


Burn Provecho! 


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