Steak and Poblano Kebabs With Creamy Cilantro Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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One of our favorites adapted from Eatingwell. This recipe is full of bold flavors. We also think the sauce would make a great salad dressing. Ingredients:
1/2 cup fresh cilantro leaves, chopped |
2 tablespoons red wine vinegar |
2 tablespoons reduced-fat sour cream |
1 teaspoon chili powder (i use ancho) |
1/4 teaspoon ground cumin |
1/2 teaspoon salt, divided |
1 1/4 lbs steak, cut into 2-inch pieces |
2 poblano peppers, cut into 2-inch pieces |
1 sweet onion, cut into 2-inch squares |
1 teaspoon extra virgin olive oil |
Directions:
1. If using Bamboo Skewers start them soaking in water so they don't burn on the grill.
2. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
3. Preheat grill to high.
4. 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.
5. Serve with sauce.
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