Name: La Mezcalita (Mexican Restaurant)s Bistec Poblano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak, trimmed and cut into 4 portions; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 cloves garlic, minced; 2 tbs lime juice; 2 tbs vegetable oil (for marinade and cooking); 3 each poblano peppers, roasted, peeled, seeded and roughly chopped; 1 each serrano or jalapeño pepper, optional for heat, stemmed and seeded; 1 cup white onion, chopped; 3 cloves garlic, smashed; 1 tbs vegetable oil or olive oil; 1 cup chicken broth (or beef broth for deeper flavor); 3 tbs heavy cream; 1 tbs Mexican crema or sour cream; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp dried oregano; 1 tbs lime juice (for sauce); 1 cup long-grain white rice; 2 cups water; 0.5 tsp salt; 1 tbs butter or oil; 1.5 cups pinto beans, cooked (or 1 can, drained and rinsed); 0.5 cup onion, finely chopped; 1 clove garlic, minced; 0.5 cup beer (light Mexican lager) or chicken broth; 0.5 tsp cumin; 0.5 tsp salt; 1 tbs lime juice; 2 tbs cilantro, chopped (optional)

Method

Steak and marinade

Pat steaks dry and season both sides with kosher salt and black pepper. Combine minced garlic, lime juice and 1 tablespoon oil; brush onto steaks and let marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

Heat a large cast-iron skillet or grill pan over high heat until very hot. Add remaining 1 tablespoon oil. Sear steaks 2–4 minutes per side for medium-rare (time depends on thickness). Remove steaks to a cutting board and tent with foil; let rest 5–8 minutes before slicing against the grain into 1/4-inch strips.

Poblano cream sauce

Roast poblanos: char poblanos directly over a gas flame or under a broiler, turning until evenly blackened and blistered, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap or a towel for 10 minutes to steam—this loosens the skins. Peel, seed and roughly chop poblanos.

In a blender or food processor, combine roasted poblanos, optional serrano, 1/2 cup of chopped onion, 1 smashed garlic clove and 1/2 cup chicken broth. Puree until mostly smooth. (For a chunkier sauce, pulse to desired texture.)

Heat 1 tablespoon oil in a medium skillet over medium heat. Add remaining onion and remaining garlic; sauté 3–4 minutes until softened and translucent. Pour in poblano puree and bring to a gentle simmer.

Add remaining 1/2 cup chicken broth, heavy cream and Mexican crema (or sour cream). Stir to combine and simmer 3–5 minutes until slightly thickened. Season with salt, black pepper and oregano. Stir in 1 tablespoon lime juice and adjust seasoning to taste. Keep warm.

If you prefer a silkier sauce, strain sauce through a fine-mesh sieve or re-blend briefly before serving.

Rice (for serving)

Rinse rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1/2 tsp salt and 1 tablespoon butter or oil to a boil.

Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Drunken beans (Drunken)

In a medium skillet, heat 1 tablespoon oil over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add cooked pinto beans and pour in 1/2 cup beer (or chicken broth). Use a wooden spoon or potato masher to mash some of the beans, leaving some whole for texture.

Stir in cumin and salt and simmer 4–6 minutes until flavors meld and liquid reduces slightly. Remove from heat and stir in 1 tablespoon lime juice and chopped cilantro if using. Adjust seasoning.

To finish & serve

Slice rested steak against the grain into thin strips. Place a scoop of rice on each plate, spoon a generous portion of drunken beans beside it, and arrange sliced steak over or alongside the rice.

Ladle warm creamy poblano sauce over the steak (and some over the rice if desired). Garnish with chopped cilantro and serve lime wedges on the side.