Skirt Steak with Poblano

In a medium bowl, stir together 2 minced chipotle peppers, half the lime juice, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp salt. Add 1 1/2 lbs skirt steak, massaging the marinade into the steak. Vacuum seal the steak, place skirt steak in a Suvie pan, cover with water, and place in bottom zone of Suvie.

Add the diced poblano peppers to a second Suvie pan and place in top zone of Suvie. Enter settings below and cook now or schedule. Bottom Zone: Sous Vide at 130˚F for 1 hour and 30 minutes. Top Zone: Sous Vide at 130˚F for 1 hour and 30 minutes.

Place 8 oz yellow rice in a Suvie rice pot and place in Suvie Starch Cooker. Fill reservoir, enter settings, and cook now or schedule. Rice, Medium Grain, 1 cup.

During the cook, prepare the salsa. Combine the remaining lime juice, 8 oz diced cherry tomatoes, 1 diced red onion, 1/2 cup chopped cilantro, and 1 tsp salt. Set aside.

After the cook, remove poblano peppers and steak from Suvie and drain off any excess water. Season the peppers with 1 tbsp vegetable oil and 1/4 tsp salt. Set the steak aside, return the peppers to Suvie, and Roast for 20 minutes.

Meanwhile, heat a heavy skillet over high heat for 5 minutes. Add 1 tbsp vegetable oil to the skillet, when the oil begins to smoke, add the skirt steaks and sear for 1 minute per side, turning every 30 seconds. You want to get a nice hard sear and some char on the steaks. Once seared, transfer steak to a cutting board and cut thinly against the grain.

After the broil, stir the poblano peppers into the tomato salsa and adjust seasoning to taste.

Fluff rice and adjust the seasoning of the yellow rice to taste, then divide between plates. Top with the thinly sliced skirt steak and top with the poblano-tomato salsa.