Contestant Amy Pottinger's dish Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico for the Star Challenge, Food Network Firing Squad,, as seen on Food Network Star, Season 13.
Recipe courtesy of Amy Pottinger

Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 1 hr
  • Yield: 5 servings


Marinated Skirt Steak:

Pomegranate Pico:

Poblano Crema:



  1. For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
  2. For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
  3. For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
  4. Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
  5. For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
  6. Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
  7. To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.