Mmmm steak, chilies and cheese. The original recipe calls for you to stuff a flank steak, I opted to use it as a topping for sirloin. It was tasty and simple to make. A nice change from a plain steak.
- 3 whole Poblano or Hatch chilies
- 1 tablespoon ancho chili powder
- 1/2 teaspoon ground cumin
- 3 cloves garlic, minced (about 1 tablespoon)
- Kosher salt and freshly ground black pepper
- 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
- 4 ounces thinly sliced pepper jack cheese
Place chilies directly over the flame of a gas burner or on a foil-lined rimmed baking sheet under a broiler preheated to high heat. Cook, turning occasionally, until charred and blackened over every surface. Wrap in aluminum foil and let rest for 10 minutes. Remove from foil and carefully peel chilies and discard skin. Open chilies flat and remove seeds and stems. Lay flattened chilies between two layers of paper towels and press gently to remove excess moisture. Set aside.
Combine chili powder, cumin, garlic, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl and mix with fingers to form a paste. Set aside.
Lay steak on a cutting board. Rub chili paste into exposed surface of steak. Grill one side till desired doneness. Flip, top with chilies and cheese. Allow meat to cook until full doneness and cheese has melted.