Southwestern skirt steak with cheesy corn grits

Ingredients:

• 450 g skirt steak (flank steak), cut into 4 pieces
• 2 poblano chili peppers, seeded and cut into 2.5cm pieces.
• 4 plum tomatoes, cut into 0.5 cm thick slices.
• 2 tbsp. l. olive oil
• 3/4 cup quick-cooking cornmeal (polenta)
• 1/2 tbsp. grated smoked cheese (about 55 gr.)
• 1 tbsp (15 g) butter
• 1 tbsp chili pepper seasoning
• Juice of 1 lime, plus wedges for serving
• 1/2 cup coarsely chopped fresh cilantro

Preparation:

1. Preheat the oven to 220°C. In a large bowl, toss the poblanos and tomatoes with 1 tablespoon of olive oil. Season with 1/4 teaspoon of salt and a couple of grinds of pepper. Arrange on a parchment-lined baking sheet.
   
   Bake for about 25 minutes, until the vegetables are tender and browned in spots. Set aside.
2. Meanwhile, bring 3.5 cups of salted water to a boil in a medium saucepan. Stir in the cornmeal, then reduce the heat to a simmer. Stir constantly, and cook until thickened, 5-7 minutes.
   
   Add smoked cheese, butter, and 1/2 teaspoon salt, whisking until smooth. Cover and set aside.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Season the steak with salt, pepper, and chili powder.
   
   Place the meat in the pan and cook until golden brown, 3-4 minutes per side for medium-rare. Transfer the steaks to a cutting board and let rest for 5 minutes.
   
   Toss the vegetables with lime juice and cilantro. Slice the steak across the grain. Serve with the vegetables, cornmeal, and lime wedges.
   
   Try making a similar dish with a softer one. pork tenderloin.