Jul 13 2026
Restaurants›AyAyAy! Mexican Cuisine›Chile Relleno Skirt Steak Recipe

Chile Relleno Skirt Steak Recipe

Inspired by AyAyAy! Mexican Cuisine
Time1h 30m
Serves4

Grilled 12 oz Ribeye, chile poblano, mexican cheeses, potato filling, salsa pasilla, crema

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Chile Poblano Filling

Salsa Pasilla

Crema

Method

Preparation of the Steak

  1. 1

    Season the Ribeye

    Rub the ribeye steak with olive oil, salt, and black pepper on both sides. Let it sit at room temperature for about 30 minutes before grilling.

  2. 2

    Grill the Ribeye

    Preheat the grill to high heat. Grill the ribeye for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for at least 5 minutes before slicing.

Preparation of the Chile Poblano Filling

  1. 3

    Roast the Poblano Peppers

    Place the poblano peppers on the grill or under a broiler until the skins are blistered and charred. Remove from heat, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel the skins off and remove the seeds.

  2. 4

    Cook the Potatoes

    Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and mash them in a bowl.

  3. 5

    Sauté the Fillings

    In a skillet, heat a little olive oil over medium heat. Add the diced onion and garlic, sauté until translucent. Stir in the mashed potatoes, cumin, salt, and black pepper. Mix well.

  4. 6

    Stuff the Peppers

    Fill each roasted poblano with the potato mixture, adding a layer of the Mexican cheese blend on top. Place the stuffed peppers in a baking dish.

Preparation of Salsa Pasilla

  1. 7

    Prepare the Pasilla Salsa

    In a dry skillet, toast the dried pasilla chiles until fragrant. Soak them in hot water for about 15 minutes to soften. Blend the chiles with tomatoes, onion, garlic, chicken broth, and salt until smooth.

  2. 8

    Simmer the Salsa

    Pour the salsa into a saucepan and let it simmer on low heat for 10 minutes.

Preparation of Crema

  1. 9

    Mix the Crema

    In a small bowl, combine sour cream and lime juice. Mix well until smooth and creamy.

Assembly

  1. 10

    Serve the Dish

    Slice the rested ribeye steak and serve it on a plate. Arrange the stuffed poblano peppers alongside. Drizzle the salsa pasilla over the peppers and steak, and finish with a dollop of crema on top.

More from AyAyAy! Mexican Cuisine