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. 

Adobo Fajitas With Cilantro-Lime Yogurt

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Start to finish: 2 hours, 30 minutes
Impresses: 4

Ingredients
¼ cup canola oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1–2-pound flank steak
1 cup whole milk Greek yogurt
1 lime, juiced
1 teaspoon lime zest
¼ cup cilantro
8 corn tortillas

Optional toppings:
Queso fresco, crumbled
Radishes, sliced
Cilantro, chopped
Lime wedges

Method
In a gallon-sized, zip-top bag, combine canola oil, salt, pepper, cumin and paprika. Add in flank steak and toss to coat. Refrigerate to marinate at least 2 hours before grilling.

When ready to grill, heat grill to high heat.

Place steak over direct heat to char and grill 5 minutes. Flip, reduce heat to medium-high and grill 5–7 more minutes until the internal temperature is between 150–160 F, for a medium-rare to medium cooked steak.

While steak cooks, blitz together yogurt, lime juice and zest, and cilantro in a blender until smooth.

Remove steak and let rest 5 minutes before thinly slicing across the grain. 

Place two slices of steak into each warmed tortilla and drizzle with cilantro lime yogurt mixture and top with accompaniments of your choice.