Blackened Steak and Goat Cheese Poblano Pepper

About

Maybe it’s the charred, marinated steak, maybe it’s the creamy goat cheese, maybe it’s the caramelized onions, maybe it’s the blend of spices, but one thing is for sure: these stuffed poblano peppers will make your mouth water! This recipe is filling on its own, but you are welcome to pair it with an additional keto side dish.

Ingredients

8 ounce beef top sirloin steak
½ tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon cumin, ground
¼ teaspoon paprika
¼ teaspoon coriander, seed
⅛ teaspoon crushed red pepper by simply organic
1 ½ ounce yellow onion
2 ounce goat cheese
2 pepper poblano peppers, raw

Instructions

Place the sirloin in a ziploc bag and coat it in the olive oil, salt, pepper, cumin, paprika, coriander, and red pepper. Use the bag to spread the seasonings around to coat the steak. Seal the bag and marinate in your refrigerator for 6 or more hours.
When you are ready to cook your meal, heat a medium sized skillet over high heat and place in the steak with as much oil and seasonings from the bag as possible. Cook the steak on both sides for 6-7 minutes. You can cook for longer to reach as dark of a coloring as you’d like. When you flip the steaks over, place chopped onion around them.
Transfer the cooked steak to a cutting board to rest. Turn the heat down lower on your onions in the pan and add a couple tablespoons of water to the pan. Continue cooking the onions, adjusting the heat as necessary, until the onions are translucent, caramelized, and the liquid is evaporated.
While you are cooking the steaks, bring a pot of water to a boil. Remove the tops and seeds from your poblano peppers and place them in the boiling water. Boil the peppers for only 3 minutes – until they are bright green and slightly tender but still firm. Drain the peppers and transfer them somewhere to cool.
Preheat an oven to 350 degrees. Once the steak is cool enough to handle, use a pair of forks to finely shred the steak or chop it into very small, fine pieces. Combine the steak in a mixing bowl with the cooked onions and the goat cheese.
Stuff both poblanos with your steak mixture. Place the peppers in a shallow baking dish, and bake them uncovered for 15 minutes. Serve hot!