In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that’s served under seared skirt steak and the rest becomes a chunky salsa that’s spooned on top.

Serves : 4


  • 2 ears of corn, husked
  • 1 large poblano chile
  • 1/4 cup extra-virgin olive oil, plus more for grilling
  • Salt
  • Freshly ground pepper
  • 1 3/4 pounds skirt steak, cut into 5-inch pieces