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Lime-Poblano Sabana Steak




Source of Recipe


Blue Mesa Grill


Recipe Introduction


We serve this at Blue Mesa with our Potato Chile Tart and Black Beans.


List of Ingredients




6 (8-ounce) beef tenderloin fillets
1 bunch scallions, sliced thin diagonally
1/2 cup finely diced red bell pepper
1/2 cup finely diced poblano pepper
1/2 cup finely diced yellow bell pepper
5 tablespoons vegetable oil (total)
juice of 3 limes
kosher salt, to taste
black pepper, to taste

Recipe



To prepare steaks, coat 12 sheets of parchment paper (15"x15") or plastic wrap with 1/2 tsp. of oil each. Sandwich each tenderloin between the sheets (oiled side facing the meat) and flatten each with a mallet. Use steady strokes from the center out until you have a very thin oval (14"x10"). (This takes several minutes per steak.)

Preheat a lightly oiled large non-stick skillet or cast-iron pan. Peel the paper off the steaks and season both sides with salt and pepper. Sear each steak for about 1 minute per side over a high heat. Repeat until all steaks are cooked. Place one steak on each serving plate.
In a sauté pan, heat 2 tablespoons of oil and cook vegetables and lime juice over medium-high heat for 3-4 minutes. Season. Vegetables should be slightly crispy. Sprinkle vegetable mixture over steak and serve.


Serves 6.