Skirt Steak With Creamed Corn and Poblanos

Ingredients

• 2 poblano chiles
• 1/4 cup extra-virgin olive oil (use less if possible)
• 1 medium onion, thinly sliced
• 1 1/2 cups fresh corn or thawed frozen corn kernels
• 1 cup sour cream (1/2 low-fat - 1/2 regular)
• salt & freshly ground black pepper
• 1 1/2 lbs skirt steaks, cut into 6-inch pieces

Directions

1. 1

   Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over.

2. 2

   Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes.

3. 3

   Peel, core and seed the chiles, then cut them into thin strips.

4. 4

   In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering.

5. 5

   Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.

6. 6

   Add the corn and poblano strips and cook until the corn is tender, about 2 minutes.

7. 7

   Stir in the sour cream and season with salt and pepper.

8. 8

   Keep the corn warm over very low heat.

9. 9

   Light a grill or preheat a grill pan.

10. 10

    Rub the steaks with the remaining 2 tablespoons of oil; season with salt and pepper.

11. 11

    Grill over high heat, turning once, until lightly charred, about 6 minutes.

12. 12

    Let the steaks rest for 5 minutes, then thinly slice across the grain.

13. 13

    Serve with the corn and poblanos.