- 2 tablespoons canola oil
- 1 pound flank steak
- 2 teaspoons smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 poblano chiles
- 2 small onions, cut into wedges
- 2 dried guajillo or New Mexico chiles, stemmed and chopped
- 1 tomato, halved
- 2 garlic cloves
- 1 small jalapeño
- 1 tablespoon fresh lime juice
- Warm flour tortillas, cilantro sprigs, avocado wedges and lime wedges, for serving
- Preheat the broiler and position the rack 6 inches from the heat. Set a rack over a baking sheet.
- In a large cast-iron skillet, heat 1 tablespoon of the canola oil. Rub the steak all over with the smoked paprika and season with salt and pepper. Cook the steak over moderately high heat until browned on both sides, about 2 minutes. Transfer the steak to one side of the rack on the baking sheet.
- In a medium bowl, combine the poblanos with three-fourths of the onion wedges and the remaining 1 tablespoon of canola oil, season with salt and pepper and toss to coat. Arrange the vegetables next to the steak. Broil the steak and vegetables for 12 to 15 minutes, until the steak is medium-rare and the vegetables are golden and softened. Transfer the steak to a work surface and let rest for 5 minutes. Peel, stem and seed the poblanos, then thinly slice them.
- Meanwhile, in the cast-iron skillet, toast the dried chiles over moderate heat until fragrant and softened, about 2 minutes; scrape the chiles and seeds into a blender. Add the tomato, garlic, jalapeño and the remaining onion wedges to the skillet and cook over moderate heat, turning occasionally, until the vegetables are nicely charred all over, about 10 minutes. Transfer the vegetables to the blender, add the lime juice and puree until smooth. Season the hot sauce with salt and pepper.
- Thinly slice the steak and serve with the salsa, onion wedges, poblanos, tortillas, cilantro, avocado and lime.
The hot sauce can be refrigerated for 3 days.