Marinated /Grilled Beef Chuck and Poblanos

 Marinated / Grilled Beef Chuck and Poblanos

I have always purchased beef chuck for making beef stew.  I would saute it then 

I would cook it over a burner for at least a couple of hours in gravy, with potatoes and vegetables. 

I never thought to marinate the meat first.  But, what a wonderful next trick that will save me time.

Not only was the meat tender, but it was also absolutely delicious.  Now, you do have to marinate the meat

overnight, but I call this downtime.  You can sleep while it's marinating.  

Ingredients:

1 1/2 lbs Beef Chuck Steak

1 cup La Lechonera Natural Mojo

3 TBS olive oil

1 large sweet onion, sliced

4 poblano peppers, sliced (seeded and stems removed)

2 cloves garlic, minced

Directions:

1. Cut the chuck steak into 2-inch strips. Season the steak with salt and pepper. Place the steak into a zip bag, with the mojo. Place in the refrigerator and leave for at least 8 hours or overnight. If possible, rotate the bag often to ensure all sides of the meat are getting marinated. 

2. Remove from the bag and gently pat dry with a paper towel. Sear the meat on a pre-heated grill for approx. 4 mins on each side, to get char marks. Remove from the grill and let sit for 10 mins.

3. In a large skillet, heat oil on med/high heat. Stir in the onions and peppers. Season with salt and pepper. Saute for 5 mins—cut meat into bite-size pieces. Stir in the beef to the skillet. Saute for an additional 15 mins with the cover. 

Side Dish Suggestions: 

Mexican Rice: See my recipe

Grilled Plantains