Steak. Peppers. Onions. What else it there to say? Sometimes a recipe comes around that instantly gets nominated by my household to get put on ‘permanent rotation.’ And this was one of them.
My family are not normally inclined towards meat heavy dishes, however steak always seems to come out on top as the exception to that rule. Victor Bergeron calls this recipe “Mexican Meat on a Sword” and as far as I can tell, it is a somewhat hybridized steak milanesa meets shashlik. It doesn’t seem to have any direct Mexican provenance, so perhaps it was a purely Texan invention. What distinguishes this dish are the small details. Dredging and deep frying the steak instead of pan searing it gives a unique texture and crunch. While the utilization of poblano peppers imbues the dish with that characteristic smoky hint of heat differentiating it from the sweet bell peppers most often used. It’s strength is its simplicity and versatility. It’s fast and easy to make and requires a precious few ingredients and can be served as is, or sliced up and turned into tacos or fajitas.
4 1/2 lb sirloin boneless steaks
Oil for frying
1 onion chopped
1-2 poblano peppers chopped
Saute peppers and onions in a bit of oil and season with salt and pepper. Dredge the steaks in flour and deep fry until medium rare. Season with salt and pepper. Serve steaks topped with sautéed vegetables.