1 poblano pepper, cored and seeds removed, cut into long thin strips
1/2 red onion, cut into long thin strips, mince enough for 1 tsp
1/4 oz cilantro, finely chopped
1 clove garlic, minced, reserve 1/4 tsp
1 lime, zested and quartered
1 jalapeno, cored and seeds removed, cut into small rounds or half rounds, mince enough for 1/2 tsp
1/2 cup jasmine rice
1 1/2 Tbsp sour cream
1 tsp cumin
10 oz steak, approx 1/2-1 inch thick
Salt and Pepper, to taste
2 Tbsp olive oil
1 Tbsp butter
Heat a drizzle of oil in small pot over medium high heat. Add garlic (except reserved portion). Cook until fragrant, about 30 seconds. Stir in rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. In small bowl, combine sour cream, cilantro, minced onion, 1 Tbsp olive oil, reserved garlic, juice from two lime wedges, minced jalapeno, pinch of cumin, pinch of salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season steak all over with remaining cumin, pinch of salt and pepper, rub thoroughly to coat. Heat a large drizzle of oil in large pan over medium high heat. Add steak and cook to desired doneness (130 degrees for medium rare), 3-4 minutes per side. Turn off heat, transfer steak to cutting board to rest. Wipe out pan. Heat a drizzle of oil in same pan over medium high heat. Add poblano, lsiced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. Fluff rice with a fork, stir in lime zest butter, pinch of salt and pepper. Thinly slice steak against the grain. Divide rice between bowls. top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeno as you like. Serve with remaining lime wedges on the side.
Serves 2
