1. Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. 2. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. 3. Peel, core and seed the chiles, then cut them into thin strips. 4. In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. 5. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. 6. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes. 7. Stir in the sour cream and season with salt and pepper. 8. Keep the corn warm over very low heat. 9. Light a grill or preheat a grill pan. 10. Rub the steaks with the remaining 2 tablespoons of oil; season with salt and pepper. 11. Grill over high heat, turning once, until lightly charred, about 6 minutes. 12. Let the steaks rest for 5 minutes, then thinly slice across the grain. 13. Serve with the corn and poblanos. ---------------------------------------------------------------------------
Nutrition
Ingredients
