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6-8 small delicata squash (no bigger than the size of your hand–if bigger use less squash and cut accordingly)
1-1.5 lbs. grass fed skirt steak
1-2 poblano (pasilla) chiles
3 cloves garlic, chopped
sea salt
fresh ground pepper
1/3 cup chopped fresh sage
1/3 cup chopped fresh cilantro
1/3 cup chopped white onion
organic olive oilRub the skirt steak with the garlic on all sides and season with salt and pepper. Leave out on counter and let come to room temp while getting everything else ready. Turn on grill to high or oven to broil and roast peppers until blackened all over (If using the grill get your oven going to preheat to 375 as well). Put roasted peppers in a glass bowl and cover, or in a plastic ziploc, to allow to steam on their own–turn oven down to 375 if you need to. While peppers are going, start prepping the squash. Wash the squash well and cut off stem ends and slice lengthwise. Scoop out the seeds and set them cut side up in whatever pan you are roasting them in. Drizzle then brush all squash with olive oil. Sprinkle half the sage on to the squash along with salt and pepper and put in oven for 20 min. or until tender when pierced with fork.10 min. before pulling out the squash, grill the skirt steak about 3 min. side for medium. I went 2 min. and it was a little too rare on the thicker end of the steak, but it’s really up to you. Combine the chopped onion, cilantro and remaining cilantro. Remove the skins from the poblanos, seed them and take the tops off. It’s easy to do under runing water. Chop the poblano into strips
1-1.5 lbs. grass fed skirt steak
1-2 poblano (pasilla) chiles
3 cloves garlic, chopped
sea salt
fresh ground pepper
1/3 cup chopped fresh sage
1/3 cup chopped fresh cilantro
1/3 cup chopped white onion
organic olive oilRub the skirt steak with the garlic on all sides and season with salt and pepper. Leave out on counter and let come to room temp while getting everything else ready. Turn on grill to high or oven to broil and roast peppers until blackened all over (If using the grill get your oven going to preheat to 375 as well). Put roasted peppers in a glass bowl and cover, or in a plastic ziploc, to allow to steam on their own–turn oven down to 375 if you need to. While peppers are going, start prepping the squash. Wash the squash well and cut off stem ends and slice lengthwise. Scoop out the seeds and set them cut side up in whatever pan you are roasting them in. Drizzle then brush all squash with olive oil. Sprinkle half the sage on to the squash along with salt and pepper and put in oven for 20 min. or until tender when pierced with fork.10 min. before pulling out the squash, grill the skirt steak about 3 min. side for medium. I went 2 min. and it was a little too rare on the thicker end of the steak, but it’s really up to you. Combine the chopped onion, cilantro and remaining cilantro. Remove the skins from the poblanos, seed them and take the tops off. It’s easy to do under runing water. Chop the poblano into strips
Assemble your “squawkos”. I did chopped steak first, a slice of poblano and a spoon of sage onion cilantro mix. Very delicious!