Roasted Poblano Peppers and Corn Salsa Recipe Over Grilled Steak

Grilled steak and Roasted Poblano Peppers salsa

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5 from 1 vote

Roasted Poblano Peppers and Corn Salsa Recipe Over Grilled Steak

Grilled steaks topped with a sweet and rich roasted poblano and corn salsa.

Prep Time15

Cook Time20

Resting time10

Course: Entree

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $20.00

Ingredients

2 pounds ribeye steak (Alternatively you can use NY Strip Steak, Sirloin Steak or any large thick cut steak.)
2 tablespoons extra virgin olive oil
2 tablespoons beef rub

Roasted Poblano Salsa

1 ear corn on the cob
2 whole poblano peppers
2 cloves garlic, finely chopped
¼ cup diced sweet onion (We used Walla Walla sweet onions. Yellow onions can be substituted. Red onions will bring more of an onion flavor to the salsa.)
¼ cup cherry or grape tomatoes, chopped
2 tablespoons cilantro, chopped
½ teaspoon kosher salt
1 tablespoon freshly squeezed lime (about ½ lime)

Instructions

Prepare the grill for two-zone (or direct/indirect cooking). Target 500 degrees Fahrenheit over the direct side of the grill. Coat steaks with olive oil and the beef rub.

Roasted Poblanos Salsa

Grill Poblanos: Place poblano peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place them in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.

Grilled Steak

Grill Over Direct Heat: Place the seasoned steak over direct heat and sear for 3 minutes to get a nice char on the steaks. Flip and continue grilling over direct heat for an additional 3 minutes.
Finish Over Indirect Heat: Move the steak to indirect heat and close the lid. Continue grilling for an additional 6 – 8 minutes or until the internal temperature of the steak reaches 120 degrees F for a rare steak.
Remove and let rest for 10 minutes. Then top the steaks with roasted poblano pepper and corn salsa and serve.

Notes

Variation with Heat: If you want to add some heat and spice to the salsa, roast a jalapeño or a serrano pepper with the poblano, then chop it up to add to the salsa. You only need one for the extra heat.

Hint: After the poblano peppers are roasted, place them into a plastic baggie and seal. Let them steam from the heat and then after 15 minutes, remove the peppers. This will allow you to easily remove the skin by peeling, or using a knife to scrape the pepper from the skin.

Steak Temperature Guide:

Rare: 120-130 degrees F
Medium Rare: 130-140 degrees F
Medium: 140-150 degrees F
Medium Well: 150-160 degrees F
Well Done: 160 degrees F (and not recommended)

Salsa Storage: The salsa can be made in advance and will stay fresh for up to 3 days in an airtight container and stored in the refrigerator. So if you need to make this in advance, feel free to do so.

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