Mexican inspired dishes. It’s one of my faves, and also used to be one of my gotos until my stomach issues put a stop to it. Now my love of chilies is a rare obsession. Eating chilies now typically causes me a little discomfort, but once every few months is not going to kill me. Besides, there are many health benefits related to chilies that many people can’t ignore. Not to mention the flavour. That’s why I thoroughly enjoyed making this Chili Marinated Hanger Steak on Stuffed Poblano’s recipe. And boy am I glad I did. It blew my mind. So let’s dig in.
Let’s get the discussion of the meat out of the way. I used a tough cut called hanger steak. I like the tough lean cuts because when cooked properly. They are sooo flavourful and can be pretty tender (and they are cheaper). If you don’t want to take the chance or can’t find hanger steak, use your favorite cut. You can really use anything you want. Ribeye, striploin, tenderloin, sirloin, basically whatever you fancy. It’s the marinade that is going to set this apart.
As mentioned, the secret to this whole recipe is the marinade. That marinade turned plate sauce was awesome. I owe that to the chilies and maybe a little bit to my own prowess (or luck is maybe a better word). I used a combination of two different dried chillies that I had. You can try your favourites in different combinations but I basically use almost equal parts of California and Ancho chilies. Chop them up, add the rest of the ingredients, and mix well. Now smear this all over the steak that you’ve chosen.
At this point you are at a bit of a crossroads. I used a sous vide setup to pre-cook the steak for 4 hours (since I was using a tough cut, this helped to tenderize it a bit). Obviously if you don’t have a sous vide setup, you can’t do this, so I suggest adding 1 cup of beef broth to the bag with the marinating beef in it and leave it in the fridge. Don’t shake the bag up or mix it around as you don’t want to remove the marinade paste from the beef. Just let the mixture sit and slowly flavour itself. The rub will dissolve into the broth and leave you with a great flavourful base for the sauce.
Once the marinating is complete (whether you’ve used sous vide or not), remove the steak from the bag and scrape off as much of the chili rub as you can. Add the scraped off rub back into the bag of broth or juices. This is GOLD! You are going to take that broth/juice and reduce it in a saucepan until it thickens a bit (reduces by about half). This will be a topping for the finished steak and also to drizzle on the plate. You can add more beef broth if you don’t think there is enough or if you drink the meat juice out of the bag like I almost did.
When you are ready, you just need to sear the steak to your desired internal temp (I do medium rare) and slice to serve over the stuffed peppers. Once served, spoon a little of that liquid gold pepper sauce on top of the steak as well as around the plate and your family and guests will think you are a culinary hero. Slide in some salsa (fresh or not) and you’re ready for a fiesta.
I got so caught up talking about the meat and sauce, I forgot to discuss the remainder of the dish! To bring everything together, I stayed with the Mexican theme and decided to make some Fried Mexican Caulirice (cauliflower rice). The finished rice was then stuffed into some poblano pepper halves and roasted together on the BBQ (or in the oven). The flavours blend together so well. It’s almost magical.
Check out the recipe below. Feel free to mod, just like, comment, share, and tag me if you are passing on the recipe. All I ask.Print
Chili Marinated Hanger Steak on Mexican Style Cauliflower Rice Stuffed Poblano Peppers
- 1 to 1.5lbs beef steak. Cut of your choice.
- 1 cup of beef stock
- 4-5 poblano peppers
- Mushrooms of your choice (I used Enoki Mushrooms)
- Smoked Paprika
- 20g of mixed dry chilis roughly chopped (I used 8g California and 12g ancho)
- 20g (4 cloves garlic) roughly chopped
- 20g green onion chopped
- 5g cumin
- 10g salt
- 5g Worcestershire sauce
- 10g brown sugar
- 40g Lime juice
Paleo Mexican Fried Rice
- 100g (1 cup)chopped leek
- 25g (1/4 cup)chopped garlic
- 150g (1 cup) chopped tomato
- 1/2 tbsp cumin
- 300g (3 cups) Cauliflower rice
- 150g (1/2 cup) bone or beef stock
- Remove steaks from the package and pat dry.
- Make Chili Marinade according to the instructions below.
- Place the steaks in a bag or dish for marinating (you can use whatever cut of beef you prefer. I used hanger steak for this recipe).
- Pour marinade over beef steaks in a bag and coat the beef completely.
- Seal the bag/container and place in the fridge for 2-4 hours.
- Remove the steak from the marinade and scrape stuck ingredients back into marinade bag/dish.
- Reserve the marinade and pour into a small saucepan.
- Heat the saucepan on med-high heat.
- Add 1 cup of beef broth to the marinade and bring to a boil.
- Reduce the heat and simmer the sauce until it starts to thicken.
- Make the Paleo Mexican Fried Rice according to the instructions below.
- Cut the poblano peppers in half and remove the seeds.
- Sprinkle a small plate with smoked paprika.
- Press the cut sides of the poblano pepper into the smoke paprika to coat the cut surfaces.
- Place the poblano peppers on a baking tray cut side up.
- Fill the poblano peppers with the Paleo Mexican Rice.
- Heat the oven to 400F (or use the BBQ).
- Place the poblano peppers in the oven or on the BBQ and cook until softened (roughly 20 mins).
- Heat a skillet on med high heat for the mushrooms.
- Cook the steak in your preferred method to your desired internal temp (I like med rare 125-135).
- Sear the mushrooms in a hot skillet at the same time.
- Remove the stuffed poblano peppers from the oven/BBQ and drizzle the sauce over the rice.
- Slice the steak on the bias once rested and lay on top of the stuffed peppers.
- Drizzle more sauce over top and on the plate if desired.
- You can serve with a dollop or two of salsa as well. I used my mango salsa here.
- Crack a cerveza and celebrate cuz this was a tougher dish but you did it and it tastes amazing!!
- Don’t celebrate too much or you won’t remember eating this awesome dish.
- Roughly chop the dry chilies and place in a bowl.
- Roughly chop the garlic and add to the bowl.
- Roughly chop the green (spring) onion and add to the bowl.
- Add the cumin, salt, Worcestershire sauce, brown sugar, and lime juice.
- Mix thoroughly.
Mexican Fried Rice
- Finely chop the leek, garlic, and tomato be keep separated.
- Rice the cauliflower in a food processor and set aside.
- Heat a skillet on med-high heat.
- Add 1 tbsp olive oil.
- When oil is hot, add the chopped leek and sauté until browning.
- Add the garlic and sauté for 1 minute.
- Add the chopped tomato and cumin and incorporate.
- Let the mixture cook for about 2 minutes until tomatoes are starting to soften.
- Add the cauliflower rice and sauté for 3 minutes.
- Add the broth and cook until the broth is reduced.
- When the broth has reduced, remove from the heat and set aside.