Pan-Seared Skirt Steak With Poblano Chiles and Onions

Ingredients

• 2 cups apple cider vinegar 
• 2  carrots sliced
• 2 pounds flank steak 
• 1 tablespoon olive oil 
• 1 teaspoon pepper black
• 3  poblano pepper 
• 1 medium size onion red sliced
• 1 teaspoon salt 
• 1  onion white sliced

Equipment

• frying pan
• baking sheet
• baking pan
• kitchen thermometer
• aluminum foil

Directions

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.
3. Cut chiles into thin slices, and set aside.
4. Cut steak into 4 to 6 pieces, and place the steak in an 11- x 7-inch baking dish.
5. Pour bitter orange juice marinade over steak, and sprinkle evenly with salt and pepper. Cover and chill 20 minutes.
6. Drain steak, discarding marinade.
7. 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 135 or to desired degree of doneness.
8. Remove to a serving plate, and keep warm.
9. Add onions, carrots, and chiles to skillet; cook, stirring often, 10 minutes or until onions are brown.
10. Cut steak pieces diagonally across the grain into thin strips. Spoon vegetables over steak; serve immediately.
11. Note: For testing purposes only, we used Goya Bitter Orange Marinade.