Pan-Seared Skirt Steak With Poblano Chiles and Onions

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.