Flank Steak Salad With Frisée And Charred Pepper Salsa

• 1 flank steak (about 1 pound 10 ounces)
• Kosher salt and freshly ground black pepper
• 1 fresh poblano chile
• 1 Fresno chile or red jalapeno
• 1 medium onion, sliced into 1/4"-thick rounds
• 4 tablespoons vegetable oil, divided
• 3 cups (packed) frisee
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey

1. Preheat broiler. Line a rimmed baking sheet with foil. Season steak with salt and pepper; set aside.
2. Place chiles and onion on prepared sheet and brush with 2 tablespoons oil. Broil vegetables, turning once, until charred and soft, about 8 minutes. Transfer chiles and onion to a medium bowl and cover with plastic wrap. Let vegetables steam in covered bowl for 10 minutes.
3. Meanwhile, line a platter with the frisee. Heat remaining 2 tablespoons oil in a large cast-iron or other heavy skillet over medium-high heat. Add steak to skillet and cook, turning once, until browned and cooked to desired doneness, about 10 minutes for medium-rare. Transfer steak to frisee-lined platter; let rest. The heat from the steak will wilt the greens slightly.
4. Peel chiles. Cut in half and remove seeds; cut out core. Finely chop chiles and onion and transfer to a small bowl. Add vinegar and honey to chiles and stir to coat well. Season salsa to taste with salt.
5. Transfer steak to a work surface and thinly slice crosswise against the grain. Return sliced steak to platter, arranging over wilted frisee, and spoon charred pepper salsa over.

flank steak, kosher salt, poblano chile, onion, vegetable oil, frisuee, balsamic vinegar, honey

Taken from www.epicurious.com/recipes/food/views/flank-steak-salad-with-frisee-and-charred-pepper-salsa-380629 (may not work)