Grilled steaks with roasted poblanos and New Mexican chile salsa
1 sweet potato
1 red onion
1 or 2 poblano chiles
Two 6-ounce top sirloin steaks
1 teaspoon sweet smoked paprika
New Mexican chile salsa (New Mexican chiles – olive oil – fresh garlic – dried Mexican oregano – coriander – salt)
Prep the vegetables
Heat the oven to 450ºF.
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
On a sheet pan, drizzle the sweet potato, onion, and poblanos with 1 to 2 tablespoons oil, season with salt and pepper, and toss to coat. Spread the vegetables in an even layer and roast, stirring once halfway through, until the potato is tender and the onion is starting to caramelize, 20 to 25 minutes.
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.
In a large grill or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes.
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.
Spoon as much New Mexican chile salsa as you like onto individual plates, top with the steaks, and place the roasted vegetables alongside. Serve with the lime wedges and any remaining salsa on the side.