Careme

Ingredients

• T-bone steak

  1 steak, about 1 lb
• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Fresh Poblano Peppers

  2 medium, left whole $3.49
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off after prep $0.75
• Fresh Roma Tomato

  1 large, chopped $1.49
• Jumbo Yellow Onions

  1 small, thinly sliced, divided $0.99
• Garlic

  3 cloves, minced $0.69
• Simple Truth Organic Low Sodium Free Range Chicken Broth

  2/3 cup $2.19
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes

  1, cut into wedges $1.29
• Corn tortillas or cooked rice

  for serving
• Ancho chile powder

  1 1/2 tablespoons
• Masa harina or finely crushed tortilla chips

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Unsweetened cocoa powder or finely chopped dark chocolate

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Neutral oil

  2 tablespoons, divided
• Kosher salt and black pepper

  as needed
• SALDO Zinfandel by The Prisoner Wine Company Red Wine

  750 ml $29.99

Instructions

1. Pat the T-bone and chicken thighs very dry; season both all over with salt, pepper, 1 teaspoon ancho chile powder, and 1/2 teaspoon cumin, keeping the raw chicken separate from the steak. Leave the poblanos whole, cut the corn kernels from the cobs, slice the onion, chop the tomato, mince the garlic, and gather the sauce ingredients.
2. Heat a large cast-iron skillet over medium-high heat. Add the whole poblanos dry and cook 7 to 9 minutes, turning often, until blistered and charred in spots; transfer to a bowl, cover for 5 minutes, then rub off loose skins, remove stems and seeds, and slice into strips.
3. Add 1 tablespoon oil to the skillet, then sear the T-bone 3 to 5 minutes per side for medium-rare, depending on thickness, until the center reaches about 130°F. Transfer to a cutting board to rest while you cook the chicken.
4. Add the chicken thighs to the same skillet and cook 5 to 6 minutes per side, lowering heat to medium if the spices darken too quickly, until browned and the thickest part reaches 165°F. Transfer to a clean plate, then carefully drain off excess fat from the skillet, leaving about 1 tablespoon behind.
5. Add the remaining 1 tablespoon oil if the pan looks dry, then add half the onion and the corn; cook 4 minutes until the corn is lightly browned. Stir in the poblano strips and a pinch of salt, cook 1 minute more, then transfer to a serving platter.
6. In the same skillet over medium heat, add the remaining onion, tomato, and garlic; cook 3 minutes until softened. Stir in the masa harina, remaining ancho chile powder, remaining cumin, oregano, cinnamon, and cocoa, then toast for 30 seconds until fragrant.
7. Whisk in the vinegar and chicken broth, scraping up browned bits, then simmer 4 to 5 minutes until smooth, glossy, and lightly thickened. Return the chicken thighs to the sauce and turn to coat for 1 to 2 minutes.
8. Slice the rested T-bone off the bone, then slice across the grain. Arrange the sauced chicken, sliced T-bone, and poblano-corn rajas on a warm platter; spoon extra sauce over the chicken, scatter with cilantro, and serve with lime wedges plus warm corn tortillas or rice.