Ingredients
1 1/2 pounds skirt steak
Canola oil
Salt and pepper
1 small onion, chopped
2 garlic cloves, thinly sliced
1 plum tomato, chopped
2 thinly sliced roasted poblano chiles
1 lime
Preparation
Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare.
Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add tomato, poblano chiles, juice of 1/2 lime, and 1/2 to 3/4 cup water; season with salt.
Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.
