These medium rare strip steaks are topped with a creamy cheesy crab and pepper topping. Its incredibly indulgent and a fun way to serve a restaurant worthy steak dinner!
Preheat grill for medium-high heat and grease grates for steaks.
Prep the steaks with salt and ancho chile pepper. Grill the steaks to desired doneness.
Meanwhile, in a large skillet over medium heat, add the beef broth, poblanos, tequila, onion, and garlic. Bring to a boil and allow the liquid to reduce to 1/4 cup. Whisk in the crema and boil for 2 minutes longer. Remove from heat and whisk the butter in one tablespoon at a time.
Plate the steaks with the poblanos on top with crab meat piled high over each. Serve with freshly snipped cilantro and lime wedges.