The poblano is a mild chili pepper originating in the state of Puebla, Mexico, popular in the dish Chili Rellenos Poblanos. Dried poblanos are called ancho or chile ancho, from the Spanish word ancho or “width”.
Start with a New York Strip Steak, then take some roasted poblano chilis (roasted, skin and seeds removed) and cut into strips. Slice the steak down the thickness of the steak, 3/4 of the way through and stuff the steak with the green chili strips, reserving a few strips to put on top of the steak. Cook steaks in a hot cast-iron skillet until lightly browned on the bottom (2 1/2 minutes). Flip and cook until browned on the other side and but still red in the center, about 2 minutes more. Place skillet, with steak, into the preheated oven. (400ºF)
Finishing the steaks in a 400º oven. Bake in the oven until steaks are reddish-pink (8140 degrees F, or until you reach your desired doneness (rare, med-rare, medium. medium-well, or well-done).
Serve with rice, and roasted vegetables (potatoes and carrots).
(Source: Recipe adapted from Time-Life Cookbook / American Cooking, The American West)
