Pinto Bean, Ancho, and Steak Salad with Pickled Poblanos
By Sam BlockPublished on April 17, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Skirt steaks come from two different muscles, sometimes (not always) labeled as “inside” skirt steak or “outside” skirt steak. Look for the more tender outside cut, which is 3 to 4 inches wide and ½ to 1 inch thick. If you can find only the inside cut (typically 5 to 7 inches wide and ¼ to ½ inch thick), halve the steaks lengthwise before slicing them in step 2. Flank steak also works well here. Use any mild, creamy bean such as cannellini, navy, or great northern in place of pintos.
Instructions
- Combine 1 poblano chile, seeded and sliced ⅛ thick; 1 cup distilled white vinegar; ⅓ cup sugar; and ¼ teaspoon table salt in medium bowl. Cover and microwave until steaming, about 2 minutes; set aside.
- Slice 1½ pounds outside skirt steak, trimmed, with grain into 3-inch-wide pieces. Pat steaks dry with paper towels and sprinkle with 2 teaspoons ancho chile powder, ¼ teaspoon pepper, and ½ teaspoon salt. Heat 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to cutting board and let rest while preparing bean mixture.
- Drain poblanos. Toss 2 rinsed cans pinto beans, 1½ cups peeled and shredded jicama, ½ cup finely chopped red onion, ¼ cup chopped fresh cilantro leaves and stems, 3 tablespoons lime juice, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, and remaining 1 tablespoon vegetable oil together in bowl. Spread bean mixture evenly over serving platter. Slice steak thin against grain and arrange over top. Sprinkle with ⅓ cup crumbled cojita cheese, ½ ounce finely chopped unsweetened chocolate (if using), poblanos, and extra cilantro. Serve.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Varying textures—crunchy jicama, soft pinto beans, lightly pickled poblanos—make a refreshing counterpoint to ancho-rubbed seared steak. The complex bitterness of the unsweetened chocolate sprinkle completes this salad’s nod to Mexican ingredients.
Before You Begin
Skirt steaks come from two different muscles, sometimes (not always) labeled as “inside” skirt steak or “outside” skirt steak. Look for the more tender outside cut, which is 3 to 4 inches wide and ½ to 1 inch thick. If you can find only the inside cut (typically 5 to 7 inches wide and ¼ to ½ inch thick), halve the steaks lengthwise before slicing them in step 2. Flank steak also works well here. Use any mild, creamy bean such as cannellini, navy, or great northern in place of pintos.
Instructions
- Combine 1 poblano chile, seeded and sliced ⅛ thick; 1 cup distilled white vinegar; ⅓ cup sugar; and ¼ teaspoon table salt in medium bowl. Cover and microwave until steaming, about 2 minutes; set aside.
- Slice 1½ pounds outside skirt steak, trimmed, with grain into 3-inch-wide pieces. Pat steaks dry with paper towels and sprinkle with 2 teaspoons ancho chile powder, ¼ teaspoon pepper, and ½ teaspoon salt. Heat 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to cutting board and let rest while preparing bean mixture.
- Drain poblanos. Toss 2 rinsed cans pinto beans, 1½ cups peeled and shredded jicama, ½ cup finely chopped red onion, ¼ cup chopped fresh cilantro leaves and stems, 3 tablespoons lime juice, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, and remaining 1 tablespoon vegetable oil together in bowl. Spread bean mixture evenly over serving platter. Slice steak thin against grain and arrange over top. Sprinkle with ⅓ cup crumbled cojita cheese, ½ ounce finely chopped unsweetened chocolate (if using), poblanos, and extra cilantro. Serve.
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