Skirt Steak with Poblano Sauce

• 1 1/2 pounds skirt steak
• 1 tablespoon canola oil, plus more for rubbing steak
• Coarse salt and fresh ground pepper
• 1 small onion, chopped
• 2 garlic cloves, thinly sliced
• 1 plum tomato, chopped
• 2 poblano chiles, roasted (see note below) and thinly sliced
• 1 lime, 1/2 juiced, 1/2 cut into wedges

1. Heat the grill to high.
2. Rub the steak with some canola oil; season with salt and pepper.
3. Grill for 3 to 5 minutes per side for medium-rare.
4. Heat the 1 tablespoon canola oil in a medium skillet over medium heat.
5. Add the onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes.
6. Add the tomato, sliced chiles, lime juice, and 1/2 to 3/4 cup water; season with salt.
7. Reduce the heat; simmer until thickened and saucy, 3 to 5 minutes.
8. Slice the meat; serve with the sauce and lime wedges.
9. Roast the pepper over an open flame until charred on all sides, turning as each side blackens.
10. (You can roast directly over a gas burner, on the grill, or on a baking sheet under the broiler.)
11. Fold a paper towel around the chile, and let it steam for 15 to 20 minutes.
12. Using the paper towel to protect your fingers, rub the charred skin off the chile.
13. With a fresh paper towel, split the pepper open lengthwise; remove and discard the seeds and ribs.
14. If your fingers come into contact with the seeds or ribs, wash your hands immediately.

skirt steak, canola oil, salt, onion, garlic, tomato, poblano chiles, lime

Taken from www.epicurious.com/recipes/food/views/skirt-steak-with-poblano-sauce-383239 (may not work)