Southwestern Skirt Steak with Cheese Grits

I love steak and cheese grits. Nuff said!!
(serves 4)

2 poblano chile peppers, seeded and chopped into 1" pieces
4 plum tomatoes, sliced 1/4" thick
2 T. EVOO
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 oz.)
1 T. unsalted Kerrygold* butter
1 lb. skirt steak, cut into 4 pieces
1 T. chili powder
Juice of 1 lime. plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Preheat the oven to 425. Toss the poblanos and tomatoes with 1 T. oil in a large bowl; season with 1/4 t salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 mins.; set aside. Meanwhile, bring 3&1/2 cups salted water to a boil in a med. saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook whisking constantly, until thickened, 5-7 mins. Whisk in the cheese, butter, and 1/2 t. salt until smooth. Cover and set aside. Heat the remaining 1 T. oil in a large skillet over med.-high heat (I would use a cast iron*). Season the steak and cook until browned, 3-4 mins. per side for med. rare. Transfer to a cutting board; let rest 5 mins. Toss the veggies in the lime juice and cilantro. Slice the steak against the grain. Serve with veggies, grits, and lime wedges.

"If you tell the truth you don't have to remember anything." ~ John Wayne

Have FUN today!!!!

Love,

MM