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1
Heat a well seasoned castiron frying pan or griddle to high heat.
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2
Season the steaks generously with salt and pepper and brush them with a little olive oil.
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3
Sear the steaks for about 4 minutes on each side, depending on their thickness, for medium rare meat.
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4
Remove from the heat and allow to cool almost to room temperature.
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5
Trim the stem and flower ends of the red onion and cut it in half crosswise.
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6
Pressing from the bottoms, pop the onion sections out so that you have 6 good-sized onion cups.
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7
Set aside and cut the remaining onion into 1/4 inch dice.
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8
In a large mixing bowl, whisk together the chopped chipotles, olive oil, lime juice, vinegar, salt, cracked pepper and garlic until well blended.
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9
Cut the Anaheim chiles into 1/4inch dice and add them to the bowl, along with the diced red onion, cucumber, radishes, and cilantro.
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10
Slice the beef across the grain on the diagonal into 3/8inch slices.
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11
Spread a layer of the romaine on each plate and distribute some of the beef and the tomatoes on top.
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12
Spoon the dressing, with all its chunky ingredients, over the top and serve immediately.
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13
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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14
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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15
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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16
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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17
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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18
Do not peel the pepper under running water since that will wash away flavorful juices.
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19
Once peeled, cut away stems, seeds and veins.
