This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.
Keep it simple and serve with Basic Grilled Tomatoes.
If you don’t have a grill you can also pan-sear these steaks: Before making the corn ragoût, heat the 2 tsp. of oil in a 10-inch cast-iron or heavy-duty skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm while you make the ragoût in the same pan. You could also use New York strip or skirt steaks, though cooking time will vary.
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This was a fantastic weeknight dinner that could be made with a variety of cuts. I also added some scallions to the corn at the end of cooking.
Steak was good. Corn and chile ragout was great. Doubled corn and peppers as recommended by others. Did not need to double cream. Family has declared it a keeper
This was pretty awesome. Not much to say about the steak...good quality rib-eyes, a bit of seasoning, properly grilled, need no commentary. The corn was awesome. I used a mix of avocado oil and butter and added a minced clove of garlic with the pepper (couldn't get poblano so used fresno) and a splash of chicken broth just before the cream. I was worried that there was too much cream for the amount of corn, but just let it simmer down, it reduces perfectly.
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