-
1
In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin.
-
2
Add the steak, and seal.
-
3
Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
-
4
Remove meat from the marinade, pat dry.
-
5
Season both sides with salt and pepper.
-
6
Prepare grill:
-
7
Oil the grill surface.
-
8
Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm.
-
9
Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
-
10
Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
-
11
Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing.
-
12
Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
-
13
Serve immediately with hot tortillas, lime juice, salsa, sour cream.
