Poblano Stuffed Round Steak Recipes

Steps:

• Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare.
• Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add tomato, poblano chiles, juice of 1/2 lime, and 1/2 to 3/4 cup water; season with salt.
• Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.

Steps:

• 1. Put olive oil in pan and saute the onion until translucent, add garlic, cook a minute more, add chorizo, and cook until cooked through.
• 2. In a big bowl put the cream cheese, dump the chorizo mixture over and stir to combine. Stir in cilantro, lime juice, salt and pepper
• 3. Remove stems from poblanos, (you cold use anaheims if you like they are not so spicy). Slit pepper from top to bottom and remove seeds and veins. We like spicy, so I just leave them in.
• 4. Line each pepper with a half slice of pepper jack cheese, then stuff with 1/4 chorizo mixture.
• 5. You want 4 pieces of steak each big enough to go around a pepper when pounded out. Maybe from 3/4 to a pound.
• 6. Put each piece of steak in a zip lock bag, and pound out until big enough to go around the pepper.
• 7. Put a stuffed pepper in the middle of your piece of steak, seam side down.
• 8. Roll steak around the pepper, secure with butchers twine. At this point you can cook, or cook the next day.
• 9. Put a disposable slow cooker liner in your cooker, put steaks in, and pour the salsa over.
• 10. Cover, cook on low for 6 to 8 hours
• 11. We like this with yellow rice and sour cream and diced pepper jack cheese on the side.

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

Steps:

• Heat oven to 375 degrees. Toss tomatillos, garlic, onion and jalapeño with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, and adjust seasoning, if necessary. Set aside.
• Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
• To make filling, in a blender puree tomatoes, garlic and onion.
• Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes. Stir in almonds.
• Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.

Steps:

• Pound steak to flatten.
• Lightly cook onion and celery in butter
• until golden.
• add bread cubes, seasonings, parsley and water.
• Cut meat into 4 pieces
• Spread meat with dressing mixture.
• Roll up
• fasten with toothpicks.
• roll in flour.
• brown in hot oil.
• Dilute soup with 1 cup of water.
• pour over meat.
• cover
• simmer over low heat for 1 hour 30 minutes.