Ingredients

2 lb. whole tri-tip steak
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
¼ cup rosemary leaves
6 cloves garlic, mashed into a paste
2 large poblano chiles
1 large red onion, roughly chopped
1 tsp. dark chile powder
1 tsp. ground cumin
Warm tortillas, for serving
Tomato salsa, for serving (optional)

Directions

Season steak with salt and pepper, and rub with 3 tbsp. olive oil, rosemary, and garlic; wrap tightly in plastic wrap, and refrigerate at least 6 hours or up to overnight.

Heat broiler to high. Place chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes. Transfer to a bowl, cover with plastic wrap, and let sit until cooled, about 30 minutes. Remove stems, skins, and seeds; roughly chop, and set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Remove steak from marinade, and transfer to grill; cook to desired doneness. Transfer steak to a cutting board, and let rest for 15 minutes.

Meanwhile, heat remaining oil in a 12" skillet over medium-high heat; add onion, bell peppers and cook, stirring, until soft, about 10 minutes. Stir in reserved chiles along with chile powder, cumin, and salt and pepper; remove from the heat.

Thinly slice meat against the grain, and then roughly chop; combine with onion and chile mixture in a serving bowl, and serve.

Also Try:
> Greek Yogurt Parfait
> Fig and Gorgonzola Salad
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes