Grilled Skirt Steak With Poblano- Relish

This recipe might sound a little intimidating, but trust me it is doable and the flavors are out of this world.

The poblano relish was a bit too spicy for my kids, but my husband and I loved it. 
In fact, I even added some of the relish to my rice.

I served the steak with brown rice and roasted green peppers.

The recipe is from  Everyday Food.

  Ingredients:

• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces
• 1/2 pound poblano chiles
• 1 small white onion, sliced crosswise into 1/2-inch-thick rounds
• 2 tablespoons vegetable oil, plus more for grill
• 1/4 cup fresh lime juice (from about 3 limes)
• 2 tablespoons roughly chopped fresh cilantro
• Coarse salt and ground pepper

In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes. 

Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper. 

Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.

Enjoy!