- 3 poblano chiles
- 2 pounds skirt or flank steak
- 2 cups bitter orange juice marinade or apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 1 medium-size red onion, sliced
- 1 white onion, sliced
- 2 carrots, sliced
How to Make It
Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until chiles look blistered.
Place chiles in a zip-top plastic freezer bag; seal and let stand 15 minutes to loosen skins. Peel chiles; remove and discard seeds. Cut chiles into thin slices, and set aside.
Cut steak into 4 to 6 pieces, and place the steak in an 11- x 7-inch baking dish. Pour bitter orange juice marinade over steak, and sprinkle evenly with salt and pepper. Cover and chill 20 minutes.
Drain steak, discarding marinade. Heat a cast-iron skillet over medium-high heat 3 minutes; add oil. Cook steak pieces, in batches, 5 minutes on each side or until a meat thermometer inserted in steak reads 135° or to desired degree of doneness. Remove to a serving plate, and keep warm.
Add onions, carrots, and chiles to skillet; cook, stirring often, 10 minutes or until onions are brown. Cut steak pieces diagonally across the grain into thin strips. Spoon vegetables over steak; serve immediately.
Note: For testing purposes only, we used Goya Bitter Orange Marinade.