Dinner Meat Dishes Beef Main Course Beef Steak Recipes Grilled Skirt Steak with Poblano-Corn Sauce and Salsa 5.0 (780) 1 Review In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top. Slideshow: Best Steaks in the US By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 15, 2020 Save Rate PRINT Share Close Photo: © Con Poulos Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 2 ears of corn, husked 1 large poblano chile 1/4 cup extra-virgin olive oil, plus more for grilling Salt Freshly ground pepper 1 3/4 pounds skirt steak, cut into 5-inch pieces Directions Light a grill or preheat a grill pan. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes. Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce. Season with salt and pepper. In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper. Rub the steaks with oil and season them generously with salt and pepper. Grill the steaks over high heat, turning once or twice, until lightly charred, about 6 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes before thinly slicing across the grain. Spoon the sauce onto plates and top with the steak. Spoon the salsa on the meat and serve right away. Suggested Pairing Black cherry-scented, concentrated Malbec. Originally appeared: September 2012 Rate It Print