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1
Make the tomatillo sauce Preheat the oven to 450.
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2
Put the tomatillos and onion on a foil-lined baking sheet and roast for about 20 minutes, stirring occasionally, until charred in spots and blistered.
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3
Scrape the vegetables into a medium saucepan and cook over moderate heat, stirring and mashing with a wooden spoon occasionally, until almost all of the liquid has evaporated, about 15 minutes.
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4
Scrape the mixture into a medium bowl.
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5
Stir in the olive oil, garlic, parsley, cilantro and sugar; season the sauce with salt.
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6
Make the poblano mash Put the potatoes in a large saucepan and add enough water to cover by 2 inches.
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7
Bring to a simmer and cook until the potatoes are tender, about 45 minutes.
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8
Drain and cool slightly, then peel.
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9
Return the potatoes to the saucepan.
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10
Meanwhile, cook the poblanos directly over a gas flame or under the broiler, turning, until charred all over, 8 to 10 minutes.
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11
Transfer to a heatproof bowl, cover with plastic wrap and let steam for 15 minutes.
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12
Peel, seed and chop the poblanos.
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13
Mash the potatoes with the butter and cream until well blended.
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14
Fold in the poblanos and season with salt.
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15
Keep the poblano mash warm.
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16
Cook the steaks Heat a large cast-iron skillet.
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17
Coat the steaks with the canola oil and season with salt and pepper.
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18
Cook until browned outside and medium-rare within, 5 to 7 minutes per side.
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19
Transfer to a cutting board and let rest for 10 minutes.
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20
Thinly slice against the grain and serve with the tomatillo sauce, poblano mash and lemon wedges for squeezing over the steaks.
