YIELD: 4 SERVINGS
2 cloves garlic
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. dried oregano, preferably Mexican
½ tsp. coarsely ground black pepper
1 Tbsp. plus 1 tsp. olive oil
1½ lbs. skirt steak, cut in half crosswise
2 poblano chiles
1 red bell pepper
1 large white onion, halved and thinly sliced
½ tsp. dried thyme
½ cup crema or heavy cream
1 cup seedless grapes, halved
warm corn tortillas, as needed
-
Chop the garlic with the salt until it becomes a paste. Transfer to a bowl and stir in the cumin, oregano, pepper and 1 tsp. of the oil. Rub over the steak and marinate steak in the refrigerator, at least 6 hours or overnight.
-
Remove the steak from the refrigerator and bring to room temperature. Roast chiles and bell peppers directly over grill. Cook, turning pepper until blackened on all sides, about 5 to 10 minutes. Alternately, place peppers on a roasting pan and cook 4" below a very hot broiler for about 10 to 15 minutes, turning frequently). Cover with a towel and let cool 5 minutes. Peel, pull, or cut off the stems and seedpods and slice into ¼" strips.
-
In a large skillet, heat 1 Tbsp. of oil over medium-high heat. Add the onion and cook, stirring frequently, until lightly browned (about 5 minutes). Add the garlic, thyme and sliced peppers and season with salt. Stir in the crema and stir to warm through (if using cream, simmer 5 minutes or until slightly reduced). Stir in the grapes. Keep warm.
-
Heat a large, preferably cast-iron skillet until very hot. Add the steak and cook 2 to 3 minutes per side, turning once, for medium-rare. Slice into ¼" thick pieces and serve with the rajas and warm tortillas.
Photo and recipe: California Table Grape Commission
