GRILLED MARINATED SKIRT STEAK WITH POBLANO CREMA AND POMEGRANATE PICO

Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico image

Provided by Amy Pottinger

Time 1h25m

Yield 5 servings

Number Of Ingredients 23

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2 tablespoons brown sugar
1 small bottle hot sauce, such as Try Me Tiger Sauce
1 orange, juiced
1 pound skirt steak
1 pomegranate
1 cup cubed pineapple (1/4- to 1/2-inch cubes)
1 jalapeno, diced
1 teaspoon olive oil
2 limes, juiced
Salt
1 cup fresh cilantro leaves
3/4 cup creme fraiche
1 teaspoon salt
3 cloves garlic
2 poblano peppers
1 lime, zested and juiced
5 small corn tortillas
Vegetable oil, for frying
1 1/2 cups arugula
1 teaspoon olive oil
1 lime, juiced
Salt
Cotija cheese, for topping

Steps:

For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.