Skirt Steak with Roasted Poblano Crema

Start to finish: Active: 1 hour 15 minutes
Impresses: 4-6

Ingredients
For the steak:
2-pound skirt steak
½ cup olive oil
½ cup red wine vinegar
2 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper 

For the crema:
2 poblano peppers
1 cup sour cream
¼ cup milk
1 lime, zested and juiced
¼ cup cilantro
½ teaspoon salt

Method
For the steak: 
Place steak into a shallow dish. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt and pepper to combine. Pour marinade over steak and let set at room temperature for 30 minutes.

While the steak rests, heat grill over high heat. Grill steak 3–4 minutes per side, or until the internal temperature reaches 130 F (for medium-rare temperature). Let rest for 5–10 minutes. Slice against the grain and top with crema to serve.

For the crema: 
While the grill is on, place the peppers on high direct heat. Char the skins by grilling 1–2 minutes per side. Once completely charred, place peppers into a freezer-style zip-top bag and seal. Let steam for 10 minutes before removing peppers. Peel off the skin and remove the seeds and top. 

Place cleaned peppers into the bowl of a food processor with sour cream, milk, lime juice and zest, cilantro and salt. Puree until smooth. Refrigerate until ready to serve.