30 minutes
A spicy and savory beef dish featuring tender beef tips, roasted poblano chiles, and a rich sauce.
Fresh Poblano Chiles, Roasted, peeled, seeded, and cut into strips
each
tablespoons
Boneless Beef Steak, Cut into 1-inch cubes
0 lb
to taste
White Onion, Sliced 1/4 inch thick
each
Red-Skin Boiling Potatoes, Cut into 1/2-inch pieces
0 oz
Garlic Clove, Finely chopped or crushed
each
Dark Beer
0.25 fluid ounces
tablespoons
Chopped Cilantro, Loosely packed
cups
1. Roast the Poblanos
Roast the poblano chiles over an open flame or under a broiler, turning occasionally until they are blistered and blackened all over.
2. Sear the Beef
Season the beef cubes with salt. Heat a large skillet over high heat and add 1 tablespoon of oil. Sear the beef cubes for about 4 minutes, turning occasionally, until browned. Remove from skillet and set aside.
3. Cook Onion and Potatoes
In the same skillet, add the remaining oil along with the sliced onion and potato pieces. Cook over medium heat for about 8 to 9 minutes, stirring occasionally.
4. Add Garlic and Liquids
Add the chopped garlic, dark beer, and Worcestershire sauce to the skillet. Season with more salt and let simmer for about 8 to 10 minutes.
5. Combine Poblanos and Beef
Peel the skin off the roasted poblanos, remove the seeds, and cut into strips. Add them to the skillet along with the seared beef and chopped cilantro. Cook until the beef is heated through.
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