This Spicy Poblano sauce is good on so many things, but we absolutely loved creating this Whole30 salad with steak and vegetables!
For the Poblano Magic Elixirs™:
2 poblano peppers
2 teaspoons extra virgin olive oil
1½ teaspoons kosher salt, divided
1 cup Whole30 Mayo
½ teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 garlic clove, pressed
For the Steak:
1½ pound skirt steak
1 tablespoon garlic powder
2 tablespoons extra virgin olive oil
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 – 3 avocados, sliced
½ jicama, peeled then cut into ¼-inch thick sticks, or purchase pre-cut jicama sticks
1 cup radishes, cut into quarters
Marinated Red Onions Magic Elixirs™
2 – 3 limes, cut into ¼-inch slices
Make the Poblano Sauce:
Heat the grill to 400F. Alternatively, use a broiler.
In a large bowl, combine the poblano peppers, olive oil, and ½ teaspoon salt, tossing to coat completely. Place the peppers on the grill (or in the broiler). Flipping every 5 minutes, grill until charred, about 20 – 25 minutes total.
When done, remove the peppers from the grill and place in a paper bag. Close the paper bag and let the peppers sweat for 30 minutes. Remove from the bag and, over a sink or large bowl, pull off and discard the charred skin. Remove and discard the stem and seeds. Rinse under water if needed to easily remove any remaining seeds.
Transfer the cleaned peppers to a blender or food processor and add the remaining salt, mayonnaise, pepper, red wine vinegar, and garlic, blending until completely combined and smooth. If needed, add more salt, to taste.
Serve immediately, or store in an airtight container in the refrigerator for up to 6 days.
Make the Steak:
Make sure the grill is still at 400F.
In a small bowl, combine the garlic powder, salt, and pepper, mixing well. Set aside.
Place the skirt steak in a large bowl and pour the olive oil over the steak to evenly and thoroughly coat. Using a little at a time, sprinkle the steak with the spice mixture evenly and thoroughly and toss to coat.
Place the steak on the grill and cook until done, about 3 minutes per side for medium rare, or longer if desired. Remove from the grill and place on a wooden cutting board to rest for 10 minutes. Then cut the steak into 3- to 4-inch manageable pieces. Place the pieces so that the steak grain is horizontal, then cut into strips against the grain.
If you cannot grill, you can do this on a stovetop.
Slice the beef diagonally into 1/8 to 1/4 inch strips. Place the beef in a bowl, add a tablespoon of coconut oil, a tablespoon of arrowroot powder, and the spices. Mix well.
In a large stainless-steel sauté pan over medium-high heat, melt 1 tablespoon olive oil. In single layers, add the steak to the pan and sauté until charred, checking after 1½-2 minutes for doneness. As each piece begins to char, flip to the other side. Once all the pieces are flipped, remove the beef and set aside in a bowl.
Build your Platter:
Place the romaine lettuce on a large platter, sprinkle with salt, and drizzle with Marinated Red Onion Oil. Next place your steak on the platter, then beautifully arrange the avocado, jicama, radishes, and Marinated Red Onions. Serve with the Poblano Magic Elixirs™ Sauce and garnish with limes.
I also like to add the Smoky Pepitas to the platter. You can find that recipe in the cookbook.
Keywords: whole30 salad, whole30 dressing