Southwestern Skirt Steak with Cheese Grits

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 poblano chile peppers, seeded and chopped into 1-inch pieces

4 plum tomatoes, sliced 1/4 inch thick

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup quick-cooking grits

1/2 cup shredded smoked cheddar cheese (about 2 ounces)

1 tablespoon unsalted butter

1 pound skirt steak, cut into 4 pieces

1 tablespoon chili powder

Juice of 1 lime, plus wedges for serving

1/2 cup roughly chopped fresh cilantro


  1. Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
  2. Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
  3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
  4. Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.
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