Grilled Steak w/Pablano Sauce & Sauteed Spinach
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 125.6
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,194.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.9 g
- Protein: 8.8 g
View full nutritional breakdown of Grilled Steak w/Pablano Sauce & Sauteed Spinach calories by ingredient
Introduction
This recipe was on The Chew and is from San Kass, personachef to the Obama family This recipe was on The Chew and is from San Kass, personachef to the Obama familyNumber of Servings: 6
Ingredients
-
For the Steak:
2 Lb Skirt Steak
5-6 pablanos peppers
2 Tablespoon red onion (finely diced)
1-2 lemons (juice and zest)
1/2 Teaspoon honey
4 Tablespoon cilantro (roughly chopped)
4 Tablespoon olive oil
Salt and pepper (to taste)
1 Teaspoon smoked paprika
1/2 Teaspoon cayenne pepper
1 Teaspoon ancho chili powder
For the Spinach
1 Lb Fresh spinach
1 clove garlic (minced)
1 lemon (juice and zest)
Touch of honey
1 Tablespoon olive oil
Directions
1. Place pablanos directly on stove burner to char peppers until completely black, remove and cool.
2 Cut peppers lengthwise and remove charred skin with the back of a knife, and remove seeds. Dice small and place half of the pepper in a blender with olive oil and half of the lemon juice and puree for 20 seconds and place in a bowl. Add remaining diced pablanos, red onion, lemon zest and remaining juice (if desired), honey, cilantro and salt and pepper. Mix to combine and taste for seasoning. Set aside for finished plate.
3. Lightly coast steak with olive oil. Season each side with smoked paprika, cayenne, chili powder, salt and pepper. Sear on hot grill until there is good color on the meat, about 3-4 minutes per side. Once cooked remove from heat and let rest for 10-15 minutes before cutting.
For Spinach: Heat olive oil in large saute pan. Add garlic and cook until fragrant. Add spinach and toss. Cook until spinach is wilted, about 1 minutes. Finish spinach with lemon juice and zest and honey.
To serve, plate spinach and top with sliced steak. Top steak with pablano sauce and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LISAPRATTE.
2 Cut peppers lengthwise and remove charred skin with the back of a knife, and remove seeds. Dice small and place half of the pepper in a blender with olive oil and half of the lemon juice and puree for 20 seconds and place in a bowl. Add remaining diced pablanos, red onion, lemon zest and remaining juice (if desired), honey, cilantro and salt and pepper. Mix to combine and taste for seasoning. Set aside for finished plate.
3. Lightly coast steak with olive oil. Season each side with smoked paprika, cayenne, chili powder, salt and pepper. Sear on hot grill until there is good color on the meat, about 3-4 minutes per side. Once cooked remove from heat and let rest for 10-15 minutes before cutting.
For Spinach: Heat olive oil in large saute pan. Add garlic and cook until fragrant. Add spinach and toss. Cook until spinach is wilted, about 1 minutes. Finish spinach with lemon juice and zest and honey.
To serve, plate spinach and top with sliced steak. Top steak with pablano sauce and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LISAPRATTE.