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1
Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
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2
Preheat a grill or grill pan to medium-high.
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3
Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side.
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4
Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
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5
Secure each piece sliced onion horizontally with wooden skewers.
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6
Brush both sides with olive oil and season with salt and pepper, to taste.
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7
Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes.
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8
Put the poblano and jalapeno chiles on the grill and char them on all sides.
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9
Once the chiles are blackened on all sides, set aside to cool.
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10
When cool enough to handle, remove the charred skin, stem and seeds.
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11
Cut the chiles into strips.
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12
Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
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13
Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat.
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14
Slice the flank steak, on the bias, into thin strips.
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15
When the pan is hot, coat the bottom of the pan with some olive oil.
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16
Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute.
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17
Add the sliced steak, onions and chile strips to the pan to heat through.
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18
Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.
