I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Today I'm saying something I never thought I'd say: I concede victory to the chile poblanos. The little buggers have finally won me over and they did it with a secret weapon: ribeye steak.
Ribeye is one of my favorite cuts. I like the way it's thick and fatty which makes it flavorful and tender. To my thinking steak is, a "once-in-awhile" food, a special treat and when I eat it, it the recipe I use better live up to its' "elevated position".
I won't keep you in suspense, this recipe was worthy of the pedastel.
First up, you cut up your steak into inch cubes and sear them off. It will smell really good. You will want to pass out and die right there but you must persevere on through the rest of the recipe. Next you saute some onions, garlic, potatoes etc in the pan which is now filled with delicious meat drippings.
Then comes the exciting part...
You douse the pan with dark beer and worcestire. It deglazes the skillet and cooks down into a syrupy goodness that tastes like happiness itself. To this elixir of the gods you add the ribeye, some roasted, sliced poblano chiles that you prepped earlier (begrudgingly of course) and cilantro.
The poblanos have found their home here. On their own I find them too pungent but against the rich, dark satisfying heartiness of this dish they provide a pleasant contrast. To the poblanos I say "Well done mighty warriors. You have finally battled your way into my heart."