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Steak with Poblano Chiles and Onions

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Servings 4
Calories 401 kcal

Ingredients
  

  • 3 poblano chiles
  • 2 lb. flank steak or skirt steak
  • 1 ½ cups apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon coconut oil
  • 1 white onion sliced
  • 1 medium red onion sliced

Instructions
 

  • On a baking sheet place the 3 chili peppers, whole, and broil in the oven for about 5 minutes or until they are charred. Place the chilis into a Ziploc bag and close it, letting the chilis steak for 15 minutes. Then remove the chiles, peel the skin, remove the seeds, and cut each chile into thin slices.
  • Cut the steak into slices (like in the picture) and place in a dish with the apple cider vinegar, salt and pepper. Chill for 15 minutes in the refrigerator.
  • Drain the marinade. Heat a cast iron skillet over medium high heat and add coconut oil. Sear each piece of steak for about 3-5 minutes on each side, or until cooked to your liking. Place on a plate.
  • Add the onions and poblano chiles to the cast iron and cook until onions are brown. Mix with vegetables with the steak, and serve hot!