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1
Carefully place 3 peppers on the grate of each of the 4 burners of a gas stove.
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2
Turn the heat to high and char the peppers, rotating them to cook them evenly, until the skins are mostly burnt, about 6 minutes (this can also be done under the broiler).
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3
Place the peppers in a bowl, cover it with plastic wrap, and allow the steam to build for about 7 minutes (to help steam off the skin).
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4
Using a paper towel, remove as much charred skin as possible.
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5
Pull off the stem end, including the core and seeds.
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6
Cut the peppers into 1/2-inch-thick rings
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7
Heat a large cast-iron skillet over medium-high heat.
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8
Season the steaks with salt and pepper.
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9
When the skillet is hot, spray it with cooking spray.
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10
Add the steaks and saute until golden brown, about 4 minutes per side.
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11
Transfer them to a platter, and cover it with foil to keep them warm.
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12
Spray the skillet with more cooking spray, and add the sliced onion.
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13
Saute until the onion start to become tender, about 5 minutes.
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14
Add the garlic and saute for 1 minute.
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15
Add the vinegar, scraping up any flavorful bits with a wooden spoon.
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16
In a small bowl, whisk the chicken broth into the cornstarch.
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17
Whisk the cornstarch mixture into the skillet, and bring the sauce to a simmer.
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18
Stir in the marinara sauce and the evaporated milk.
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19
Return the sauce to a simmer.
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20
Add the peppers and continue to simmer for 1 minute.
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21
Stir in the chives.
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22
Season with salt and pepper to taste.
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23
Spoon the sauce over the steaks, and serve.
