Ingredients
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1 1/2 lbs tri tip steak
- 1/2 lb poblano chiles
- 1 small white onion, sliced crosswise into 1/2 inch thick rounds
- 2 tablespoons vegetable oil, plus more for the grill
- 1/4 cup fresh lime juice (about 3 limes)
- 2 tablespoons roughly chopped cilantro
- course salt and ground pepper
Preparation
Step 1
1. In a large glass dish, combine orange juice, and soy sauce. Add steak, turning to coat and marinate at room temperature for 20 minutes.
2. Heat oven broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes. When poblanos are cool enough to handle, rub with a paper towel to remove skins. (I run them under cold water and remove with my hands). Remove stems and seeds, and discard. Roughly chop poblanos and onion and place in medium bowl. Stir in oil, lime juice, and cilantro, season with salt and pepper.
3. Heat grill to high heat. Clean and lightly oil hot grill. Remove steak from marinade and grill 5 to 7 minutes per side for medium rare to medium. Transfer to a cutting board and let rest for 5 minutes before thinly slicing across the grain. Serve steak with poblano relish.