Strip Steaks with Roasted Poblano and Pickled Onion Relish - BBQ Central

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Old 05-09-2005, 07:28 PM   #1
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Strip Steaks with Roasted Poblano and Pickled Onion Relish

Strip Steaks with Roasted Poblano and Pickled Onion Relish
from Weber's Recipe of the Week


Grill over Direct/High heat

Relish
1 small red onion
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 medium poblano chile pepper
1 tablespoon extra virgin olive oil

Rub
1/2 teaspoons prepared chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper






4 strip steaks, about 8 ounces each and 1 inch thick
Extra virgin olive oil



To make the relish: Cut the onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place in a nonreactive, shallow dish, such as a glass pie plate. Add the vinegar, lime juice, sugar, and salt, and toss together to dissolve the salt and sugar. Set aside at room temperature for 1 to 2 hours, stirring the onions occasionally.

Meanwhile, grill the poblano pepper over Direct High heat until the skin is blackened and blistered, about 10 minutes, turning occasionally. Transfer the pepper to a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the pepper from the bowl and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper in half lengthwise, then cut crosswise into 1/8-inch strips.

Drain the onions in sieve. In medium bowl combine the onions and the chile. Add the oil and mix well.

To make the rub: In a small bowl mix the rub ingredients.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks on both sides with oil. Season on both sides with the rub. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. Remove from the grill and let rest for about 5 minutes before serving with the relish on top.

Makes 4 servings
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