Steak And Poblano Kebabs With Creamy Cilantro Sauce Food

SLICED STEAK AND ROASTED POBLANO GRAVY

Steps:

• Rinse the steaks under running water and pat dry, rub with seasoning and allow to stand at room temperature while preparing the peppers.
• Place the peppers under the broiler and broil until the skin blackens and peppers are soft, put in paper bag and allow to stand until cool.
• When the peppers are cooled, slip off skins, cut in half and remove seeds; place in a blender container with a small amount of the beef stock. Process the peppers until smooth, set aside.
• Place the meat on broiler rack and broil 6 to 8 minutes per side or until medium; allow meat to stand for 10 minutes before slicing.
• Melt the butter in a medium saucepan, stir in flour and allow to simmer over medium low heat until flour is golden.
• Whisk in beef stock, Worcestershire sauce and cumin; continue to cook; as mixture thickens whisk in the pureed peppers and cook until desired consistency; season with salt and pepper to taste.
• Slice the meat into 1/4 inch slices, arrange on plate and pour gravy over all.

STEAK AND POBLANO KEBABS WITH CREAMY CILANTRO SAUCE

Steps:

• If using Bamboo Skewers start them soaking in water so they don't burn on the grill.
• Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
• Preheat grill to high.
• Toss steak, peppers and onion pieces with oil and remaining salt in a bowl. Thread steak, peppers and onions onto eight skewers. **I thread all my meats and veggies seperate as we like our steak medium rare but prefer our peppers and onions to be a little more charred. I also "double" thread the veggies (using 2 skewers, about 1/2" apart) so the veggies are easier to turn on the grill and don't just "spin" on the skewer. It takes some time but is worth it. Grill all to desired doneness.
• Serve with sauce.