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1
Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour.
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2
Preheat a grill or grill pan to medium high.
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3
Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side.
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4
Transfer to a cutting board and let rest.
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5
Secure each onion slice horizontally with a wooden skewer.
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6
Brush the onion slices with olive oil and season with salt and pepper.
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7
Grill, turning occasionally, until soft, 10 to 15 minutes.
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8
Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes.
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9
Set aside until cool enough to handle, then peel off the skins, stem and seed.
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10
Cut the poblanos and jalapenos into strips.
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11
Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings.
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12
Preheat a large skillet over medium heat.
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13
Thinly slice the steak on the bias, against the grain.
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14
When the skillet is hot, coat the bottom with 2 tablespoons olive oil.
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15
Add the garlic and oregano and saute about 1 minute.
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16
Add the steak, onion and pepper strips and toss to heat through.
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17
Season with salt and pepper.
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18
Serve with tortillas, guacamole and pico de gallo.
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19
Photograph by Kat Teutsch
