Grilled steaks with roasted poblanos and New Mexican chile salsa
Paleo, Gluten Free, Dairy Free, Soy Free
30 – 40 Minutes
Don’t fear the mild chiles in this easy paleo steak dinner. If you don’t have a grill pan (or grill), the steaks char beautifully in an ordinary frying pan.
- 1 sweet potato
- 1 red onion
- 1 or 2 poblano chiles
- Two 6-ounce top sirloin steaks
- 1 teaspoon sweet smoked paprika
- Fresh cilantro
- 1 lime
- Sun Basket New Mexican chile salsa (New Mexican chiles - olive oil - fresh garlic - dried Mexican oregano - coriander - salt)
Prep the vegetables
- Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Peel the red onion and cut it crosswise into ¼-inch-thick slices. Separate the slices into rings.
- Remove the stem, ribs, and seeds from the poblanos; thinly slice the poblanos. Wash your hands after handling.
Roast the vegetables
While the vegetables roast, prepare the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper and as much sweet smoked paprika as you like.
While the steaks rest, finish the vegetables and prepare the lime.
Finish the vegetables and cut the lime
- Coarsely chop the cilantro.
- Cut the lime into wedges for garnish.
- Remove the vegetables from the oven and toss with the cilantro.
Nutrition per serving: Protein: 39g (78% DV), Fiber: 9g (36% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 3.5g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 860mg (36% DV), Carbohydrates: 44g (15% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.