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Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides.
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This will take a few minutes over an open flame and about 10 minutes in a skillet.
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Remove the chiles from the heat and seal in a plastic bag for 5 minutes.
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This will create steam and allow the skins to separate from the flesh.
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If you dont have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.
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Peel away the skins.
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Cut off the stem end and remove the seeds and veins from the interior.
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Slice into 1/2-inch-wide strips.
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Lay the strips of beef flat on a platter or on a piece of aluminum foil laid on top of the counter.
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Season generously with salt and pepper and squeeze the juice of half a lime over it.
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Repeat with the other side.
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Allow to marinate while you work on the onions.
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Place a large saute pan (large enough to eventually hold all the vegetables and the beef ) over medium heat.
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Add 2 tablespoons of the oil along with the garlic while the pan heats up.
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When the garlic starts to sizzle, remove and discard it (you will have infused the oil with the garlic flavor).
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Add the onion, season with salt and pepper, and allow to slowly cook over medium heat for 10 minutes, stirring the onions every few minutes.
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As soon as they become limp and transparent, remove the onions from the pan and place them on a dish.
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Add the remaining 2 tablespoons oil to the pan and increase the heat to high.
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As soon as the oil is hot, add the beef, making sure to not stack the strips on top of each other (this will steamnot searthem).
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Saute the beef until the strips reach your desired doneness, 7 to 8 minutes.
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Add the onions, tomatoes, and roasted poblano strips to the pan and saute for another 2 minutes.
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Check for seasoning, and add more salt and pepper if needed.
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Transfer the steak to a serving platter.
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Slice the remaining lime into wedges and serve with the steak.
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INGREDIENTS
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Flat Iron Steak
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This cut, also known as top blade steak, is gaining popularity because it is incredibly flavorful, tender, and affordable.
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It looks like a tough cut, but dont be fooled by appearance.
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It sautes unbelievably well.
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If you cant find flat iron steak, substitute skirt steak or sirloin.
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Poblano Chiles
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Dont be tempted to substitute green bell pepper for the poblano chile.
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The flavor, not to mention the appearance, will not be the same.
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Poblanos contribute a depth of flavor and a slight amount of heat to the dish that bell peppers just dont deliver.
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Poblanos also retain an attractive deep green color that bell peppers dont.
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If you cant find poblanos, use a fresh jalapeno in place of the two roasted poblanos.
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TECHNIQUES
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Seeding Tomatoes
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Cut the tomato in quarters lengthwise and then slice off the seedy pulp.
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Plum tomatoes are best for this recipe because they contain fewer seeds and less pulp than the round varieties.
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ADVANCE PREPARATION
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The poblano can be roasted, peeled, and sliced in advance.
