Pan-Seared Skirt Steak With Poblano Chiles And Onions

• 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

1. Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until chiles look blistered.
2. 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.
3. 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.
4. 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 135u0b0 or to desired degree of doneness. Remove to a serving plate, and keep warm.
5. 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.
6. Note: For testing purposes only, we used Goya Bitter Orange Marinade.

chiles, skirt, orange juice marinade, salt, cracked black pepper, olive oil, red onion, white onion, carrots

Taken from www.myrecipes.com/recipe/pan-seared-skirt-steak-with-poblano-chiles-onions (may not work)