Roasted Poblano Steak Frites & Slaw

Roasted Poblano Steak Frites & Slaw


  • 1 pouch Le Sauce & Co. Roasted Poblano and Garlic Sauce Gourmet Finishing Sauce

  • 1 lb Skirt Steak

  • 1 Red Cabbage

  • 4-5 Small Russet Potatoes

  • Olive Oil

  • Salt & Pepper

  • Fresh Parsley


  • Meat Tenderizer

  • Cutting board

  • Knife

  • Grill (cast iron skillet or oven)


  1. Cut Russet potatoes in half, then slice each half into thin slices.

  2. Place in a bowl of cold water and let sit at least 30 mins.

  3. Tenderize skirt steak with a meat tenderizer and cut into 2-3 large pieces.

  4. Season both sides of each piece generously with salt & pepper and let sit.

  5. Thinly slice red cabbage and place in a bowl.

  6. Add desired amount of Roasted Poblano and Garlic Sauce to cabbage and toss to coat evenly and set aside.

  7. Remove french fries from bowl and place on paper towels to dry.

  8. Spread fries on a cookie sheet covered with parchment paper and drizzle well with oil. Toss to coat evenly then season with salt and pepper and toss again to coat.

  9. Bake fries in on 375 for 30 mins. Increase heat to 450 and bake for 10 additional minutes. Broil on high until fries begin to brown and remove.

  10. Cook skirt steak on grill at high heat 2 ½ mins-3 mins per side.

  11. Let steak rest for 5 mins. then slice into thin bite-size slices against the grain.

  12. Plate slaw and add steak and fries to each plate.

  13. Pour Roasted Poblano and Garlic Sauce over sliced steak or serve sauce on the side for dipping.

  14. Sprinkle fries and steak with fresh parsley.

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