Sirloin Steak With Spicy Pepper Sauce

• 2 roasted poblano chiles, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, halved and thinly sliced
• 1 red bell pepper, ribs and seeds removed, thinly sliced
• kosher salt
• 3 garlic cloves, minced
• 2 plum tomatoes, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon ground dried ancho chile powder
• 1 1/2 lbs sirloin steaks

1. To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
2. Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
3. Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.

poblano chiles, olive oil, onion, red bell pepper, kosher salt, garlic, tomatoes, lime juice, ground dried ancho chile powder

Taken from www.food.com/recipe/sirloin-steak-with-spicy-pepper-sauce-371777 (may not work)