Relleno De Res Recipe

Prepare the poblanos

Roast the poblano peppers directly over a gas flame, under a broiler, or on a hot cast-iron skillet until the skins are charred and blistered on all sides (about 8–12 minutes total). Place roasted peppers in a bowl and cover with plastic wrap or a plate for 10 minutes to steam—this loosens the skins. Peel off the charred skin, slice lengthwise, remove seeds and membranes, and pat dry. If necessary, cut each pepper into two long strips to make an even stuffing thickness.

Prepare the steak for stuffing

Trim excess fat from the 10 oz skirt steak and, if very thick in spots, butterfly it to create an even thickness about 1/2" across. Lightly coat both sides with the 1 tbs olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes while other components are finished.

Assemble the stuffing

Lay the butterflied steak flat on a board, with the grain running left-to-right. Arrange the roasted poblano strips in a single layer along the center of the steak, leaving a 1/2–1" margin at the edges. Sprinkle the 1/2 cup shredded Monterey Jack cheese evenly over the poblanos. Gently roll the steak lengthwise to enclose the stuffing, tucking ends under so the roll holds together. Secure with 2–3 kitchen toothpicks or tie with butcher's twine every 1–1.5" to keep the roulade intact.

Grill / pan-sear the stuffed skirt

Preheat a grill or heavy skillet to high (grill about 500°F target; cast-iron skillet on high). Brush the cooking surface with 1 tsp vegetable oil. Place the stuffed steak seam-side down and sear undisturbed for 3–4 minutes to develop a good crust. Rotate 90° and sear another 2 minutes if grilling for cross-hatch, then flip and sear the other side 3–4 minutes. For medium-rare aim for internal temperature 125–130°F (it will rise while resting). If the roulade is thick and needs more time, move to indirect grill or reduce heat and finish to desired doneness, checking temperature with an instant-read thermometer.

Rest and slice

Transfer the cooked stuffed steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute and melted cheese to set. Remove toothpicks or twine. Slice the roulade on the bias into 1/2"–3/4" thick slices so each portion shows stuffed interior.

Combine the 3/4 cup diced tomatoes, 1/4 cup diced white onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs fresh lime juice and 1/4 tsp kosher salt in a small bowl. Stir gently to combine. Taste and adjust salt or lime. Let sit at room temperature for 10–15 minutes so flavors meld. Keep chilled if preparing earlier.

Halve and pit the avocado, scoop flesh into a small bowl and mash lightly with a fork leaving some texture. Stir in 1 tsp fresh lime juice, 2 tbs finely diced tomato, 1 tbs finely diced white onion, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp chopped cilantro. Taste and adjust seasoning. Cover and hold in refrigerator until plating.

Arrange sliced Relleno de Res on a warm plate. Spoon a generous dollop of guacamole to one side and a small mound of pico de gallo to the other. Drizzle optional chili-lime drizzle (1 tsp) lightly over the steak slices and garnish with extra cilantro leaves. Serve immediately.