Pan Seared Cap Steaks with Roasted Poblano Chimichurri | @simplywhisked

Just over a month ago, I went to Ohio with the Wisconsin Beef Council for the Blog Meets Beef event. We spent two whole days doing nothing but talking about beef, learning about beef and eating beef. It was amazing. I learned so much more than I thought I would, and I’m already incorporating some of that learning into my recipes.

Pan Seared Cap Steaks with Roasted Poblano Chimichurri | @simplywhisked

While we were there, we toured a Meijer grocery store, which has quite possibly the most amazing meat counter that I’ve ever seen. I had never been to because we don’t have one in our area, but rumor is that we’re getting one soon (hooray!). And, I saw a few cuts of beef that I had never heard of before, but the one that intrigued me the most was a cap steak. It’s basically a piece of a traditional sirloin steak (the part that used to be tough because its grain didn’t go the same way as the rest of the steak. So, the butcher cuts of that part to make the most of it, and creates a completely new steak.

Pan Seared Cap Steaks with Roasted Poblano Chimichurri | @simplywhisked

So when it was time for our cooking challenge, I had my heart set on trying on of them. I was partnered with Jill from Foodtastic Mom and Paige from My Modern Cookery, and we created the most amazing recipe. It was so fun working with them. We even won the recipe part of the challenge (the other part of the challenge was smart phone photography, which we didn’t win). We made a grilled pineapple cap steak with roasted poblano chimichurri sauce. It was unbelievably delicious, and I made it as soon as I could when I got home. Sadly, we don’t have a grill right now, so I pan-seared them, and they turned out equally as great.

Pan Seared Cap Steaks with Roasted Poblano Chimichurri | @simplywhisked

To roast my poblano peppers, I followed these directions.

More great grilling recipes: beer brined chicken drumsticks / grilled spaghetti squash / grilled meatloaf / grilled herb mustard chicken


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Pan Seared Cap Steak with Roasted Poblano Chimichurri

  • Author: Melissa Belanger
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes


  • 4 cap steaks
  • Salt & pepper


  • 8 ounces pineapple juice
  • 2 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the chimichurri sauce:

  • 2 poblano peppers, roasted with tops removed
  • 1 bunch cilantro
  • 1 bunch green onions
  • 56 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • Juice of 1 lime


  1. In a small bowl, whisk together the marinade ingredients. Place steaks into a zip-top bag and pour marinade on top. Seal bag and allow steaks to marinate for at least one hour.
  2. To prepare chimichurri sauce, place ingredients in a food processor. Blend until almost smooth. Set aside.
  3. Remove steaks from bag and dry with a paper towel. Season liberally with salt & pepper.
  4. Heat a skillet to medium-high. Cook steaks for 3 – 4 minutes per side (for medium-rare). Remove from heat and tent with foil if a higher temperature is desired.
  5. Serve with roasted poblano chimichurri sauce.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Pan Seared Cap Steaks with Roasted Poblano Chimichurri | @simplywhisked

Last Updated on November 4, 2021 by Melissa Belanger

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  1. This looks incredible! And I can say first hand, it tasted just as good as it looks at #BlogMeetsBeef. Definitely trying this out for myself!