Sliced Steak and Roasted Poblano Gravy
Juicy, perfectly seared steak meets smoky, creamy decadence in this Sliced Steak and Roasted Poblano Gravy recipe. Tender ribeye or sirloin steak is seasoned and pan-seared to perfection, then topped with a luscious gravy made from roasted poblano peppers, sautéed onions, garlic, and a rich blend of beef broth and heavy cream. The roasted poblanos add a subtle heat and deep, smoky flavor that sets this dish apart, while the silky, flavorful gravy ties everything together. It’s an impressive yet approachable dish, perfect for a cozy dinner or special occasion. Serve with a garnish of fresh cilantro for a pop of color and brightness, and let this savory masterpiece be the star of your table.
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Recipe Information
Ingredients
- 1 lb Steak (ribeye or sirloin)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 Poblano peppers
- 2 tbsp Unsalted butter
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 1 cup Beef broth
- 0.5 cup Heavy cream
- 1 tbsp Flour
- 2 tbsp Cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 20 minutes, turning halfway through, until the skin is charred and blistered.
While the peppers are roasting, season the steak generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare, adjusting the time as needed for your desired doneness.
Remove the steak from the skillet and let it rest under foil while you prepare the gravy.
Once roasted, transfer the poblano peppers to a bowl and cover with plastic wrap for 5-10 minutes. This will make the skins easier to peel.
Peel the charred skins off the peppers, remove the stems and seeds, and dice the flesh.
In the same skillet used for the steak, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced poblano peppers, cooking for an additional 2 minutes until fragrant.
Sprinkle the flour over the mixture and stir well to coat, cooking for 1 minute.
Gradually pour in the beef broth, whisking constantly to avoid lumps. Let the mixture simmer for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream. Simmer for another 3 minutes, allowing the flavors to combine and the sauce to thicken slightly.
Taste the gravy and adjust seasoning with salt and pepper if needed.
Slice the rested steak thinly against the grain and arrange on a serving platter.
Pour the roasted poblano gravy over the sliced steak or serve the gravy on the side for dipping.
Garnish with chopped cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.7 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1795 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
