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Beef strips paired with roasted poblano pepper strips in a creamy or tomato-based sauce. A comforting, protein-packed family dish that celebrates the smoky flavor of roasted chiles.
Roast the poblano peppers directly over an open flame or broiler until the skins are charred on all sides, then place them in a bowl covered with plastic wrap for 15 minutes to steam.
Carefully peel, seed, and slice the roasted poblano peppers into strips. Slice the beef flank steak into thin strips across the grain for tenderness.
Heat olive oil in a large skillet over medium-high heat. Add the beef strips and sear for 3–4 minutes until browned but not overcooked; remove and set aside.
Add diced onion and minced garlic to the skillet, sautéing over medium heat until translucent. Add the tomato pieces and cook for 4–5 minutes until softened.
Return the beef to the skillet, add poblano strips, heavy cream, salt, and black pepper. Stir well and simmer gently over low heat for 6–8 minutes until the sauce thickens and flavors meld.
