Grilled Skirt Steak and Creamed Corn and Black Beans with Poblanos

This was inspired by this recipe in May 2008 Food & Wine magazine, but I adapted things quite a bit.

First, I thought that the plain “sprinkled with salt and pepper before grilling” skirt steak could be improved upon, so we rubbed it with some coffee spice rub, instead.  The one that I used is from Williams-Sonoma, but they seem to only stock it sporadically.  If you can’t find it, I’m sure that a simple Google search would net you a serviceable recipe.

Secondly, I diced the onion in the creamed corn, because I’m not wild about long strips of onion, but just prefer the flavor of them, without being confronted with their slippery stringiness (weird?  yes, but I’m cooking, so I get to choose…)  I also upped the amount of corn in the dish (tripled, probably) and toasted/roasted it in a tiny bit of oil in a very hot skillet, so that it had a little “char” on it before adding it to the poblanos and sour cream.  I also added one can of (drained and rinsed) black beans.  I left the amount of sour cream the same (1 cup) and it was still PLENTY creamy for our taste.  In fact, if we had not added more corn and the beans, I think it would have been WAY too rich.  Until I added the beans and more corn, it looked like corny sour cream, rather than creamed corn.  With the adaptations, however, it was OUTSTANDING and was something that I will DEFINITELY make again with other Mexican meals in the future.  It would also be fantastic as a taco filling (with a little smoked chicken added, maybe?) or in an omelet.

I served this with some more of the Spicy Cilantro Slaw (I overbought and had an extra bag of the shredded cabbage in the house, so I decided to make it again.)  I probably wouldn’t do that combination again, as it was just too many creamy dishes on one plate, although it was still a great meal.  Vegetarian Girl made a meal out of the corn/beans and slaw, plus a little of the leftover lentils.

See the next post to see what I paired it with for dessert.

2 thoughts on “Grilled Skirt Steak and Creamed Corn and Black Beans with Poblanos”

  1. This was delicious! I’m totally going to make this for us. Even Jack Henry loved it!

  2. So glad you guys liked it and it was great to see you guys! That corn recipe was pretty spectacular and, now that you’ve got some of the rub, you’re all set to make the steak, too! Glad you’re still reading…it’s been so long since I posted anything, I think most of my friends have given up on me…

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