Steaks With Poblano Relish

• 1/2 poblano or Anaheim pepper, stem and seeds removed
• 1 unpeeled garlic clove
• 1 teaspoon minced fresh cilantro
• 1/2 teaspoon ground cumin, divided
• 1/8 teaspoon plus 1/4 teaspoon chili powder, divided
• 2 beef tenderloin steaks (4 ounces each)
• 1 teaspoon olive oil
• Dash salt and pepper

1. Broil pepper half and garlic clove 4 in. from heat until skin on pepper blisters, about 10-12 minutes. Immediately place pepper and garlic in a bowl; cover and let stand 15-20 minutes.
2. Peel pepper and garlic, discarding skins; finely chop and place in a small bowl. Stir in cilantro, 1/4 teaspoon cumin and 1/8 teaspoon chili powder; set aside.
3. Rub steaks with oil. Combine salt, pepper and remaining cumin and chili powder; rub over steaks. In a nonstick skillet, cook steaks over medium-high heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand 5 minutes. Serve with poblano relish.

anaheim pepper, garlic, fresh cilantro, ground cumin, chili powder, beef tenderloin, olive oil, salt

Taken from www.tasteofhome.com/recipes/steaks-with-poblano-relish/ (may not work)