Tampico-Style Steak Combo

Method13 steps

1. 1

   Step 1: Wash and dry all six poblanos. Turn on the broiler and place the chiles on a heat-safe tray beneath it. Turn every 2–3 minutes for about 6–9 minutes total, watching closely, until the skins are blistered and charred and the flesh is cooked without burning.

   Uses 6 poblano chiles · Fresh water for washing poblanos and avocado and peeling charred poblanos, as needed

2. 2

   Step 2: Move the hot charred poblanos into a heat-safe bowl and cover tightly. Let them sweat for 10–20 minutes, checking from 10 minutes, until cool enough to handle and the skins loosen.

   Check loosened poblano skins · 10 minUses All six broiled poblanos from step 1

3. 3

   Step 3: Peel off the charred skins, using a thin stream of cold water if needed. Slit each chile down one side; remove its seeds, veins and stem. Cut the edible flesh into strips about ½ inch wide. Thinly slice and measure the onion before heating the sauté pan.

   Uses All six covered-rested poblanos from step 2 · Fresh water for washing poblanos and avocado and peeling charred poblanos, as needed

4. 4

   Step 4: Heat the tablespoon of rajas oil (1 tbsp) and all the butter (1 tbsp) in a sauté pan over medium heat. Add the cup of sliced onion and cook for 6–8 minutes, checking from 6 minutes, until softened.

   Check softened onion · 6 minUses 1 tbsp vegetable oil for rajas · 1 tbsp unsalted butter for rajas · 1 cup thinly sliced white onion

5. 5

   Step 5: Add all the peeled poblano strips to the softened onion pan and cook for a few more minutes, stirring, until hot and tender.

   Uses All softened onion and its butter-oil from step 4 · All edible poblano strips from step 3, with discarded skin and seeds left out

6. 6

   Step 6: Add all the vinegar and cook for another minute. Season the rajas with their separate salt and black pepper to taste. Keep warm while preparing the steak and serving sides.

   Vinegar finish for rajas · 1 minUses All hot poblano-onion mixture from step 5 · 1 tsp white distilled vinegar · Kosher salt for rajas, to taste · Freshly ground black pepper for rajas, to taste

7. 7

   Step 7: Mince both garlic cloves (2). On a stable cutting board, hold one 6-oz tenderloin piece upright and make a vertical cut about ¼ inch deep. Continue around its circumference, turning and unrolling it carefully into one long strip about ¼ inch thick and 2 inches wide. Repeat with all six pieces; keep the raw meat refrigerated until ready to cook.

   Uses 6 raw beef tenderloin pieces, 6 oz each and 2–3 inches thick · 2 garlic cloves, minced

8. 8

   Step 8: Season both sides of all six beef strips with all the lime juice (2 tbsp), minced garlic, steak salt and black pepper to taste.

   Uses All six unrolled beef strips from step 7 · Both minced garlic cloves from step 7 · 2 tbsp fresh lime juice · Kosher salt for steak, to taste · Black pepper for steak, to taste

9. 9

   Step 9: Lightly coat a griddle or large 12-inch skillet with the separate steak oil and heat over medium-high heat until very hot. Add only as many seasoned strips as fit without crowding. Cook the first face for about 1–2 minutes, checking from 1 minute.

   Check first steak face · 1 minUses Seasoned beef strips from step 8 that fit in the current pan batch · Vegetable oil to lightly coat the steak pan, as needed

10. 10

    Step 10: Turn the current steak strips and cook the second face for about 1–2 minutes, checking from 1 minute. Continue as needed until each strip reaches at least 63°C / 145°F. Repeat the two-face procedure for all remaining strips, keeping uncooked meat refrigerated between batches and adding only enough of the steak oil to coat the pan if needed.

    Check second steak face · 1 minUses The steak strips cooking in the pan from step 9, with pan oil left separate · Only remaining refrigerated raw strips for subsequent batches · More of the steak-pan oil only if needed for subsequent batches

11. 11

    Step 11: Let each cooked steak rest for at least 3 minutes after cooking, before serving. Keep the completed strips warm; start this final rest check once the last batch has finished.

    Last steak batch has rested 3 minutes · 3 minUses All six fully cooked beef strips from step 10

12. 12

    Step 12: Heat a dry griddle, grill pan or nonstick skillet over medium heat. Cook the single panela slice until lightly browned, then cut it into six serving pieces. Reheat the twelve ready enchiladas according to their recipe or package directions until thoroughly hot. Wash the avocado (1), then halve, scoop and slice it. Warm optional ready tortillas and refried beans according to their own directions.

    Uses 1 slice panela cheese, to grill and cut into 6 serving pieces · 12 ready enchiladas, reheated for serving (2 per plate) · 1 ripe avocado, halved, scooped and sliced · Fresh water for washing poblanos and avocado and peeling charred poblanos, as needed · Ready tortillas for optional serving, as desired · Ready refried beans for optional serving, as desired

13. 13

    Step 13: For each of six plates, serve one rested steak, a share of the warm rajas, two hot ready enchiladas and one grilled-cheese piece. Divide the avocado between the plates. Add optional warmed tortillas, refried beans sprinkled with cheese, and ready salsa as desired. Refrigerate leftovers in shallow containers within 2 hours.

    Uses All six rested beef strips from step 11 · Warm cooked poblano-onion rajas from step 6, divided between the plates · All six grilled panela pieces, twelve hot ready enchiladas and sliced avocado from step 12 · Only the optional ready sides chosen and warmed in step 12 · Cheese to sprinkle over optional refried beans, as desired · Ready salsa of your choice for optional serving, as desired