Read through the entire recipe before getting started. Preheat grill to 400ºF if using. Wash and dry all produce. Peel, then julienne onion. Remove seeds and stem from poblano, then julienne. Thinly slice jalapeno*. Tear cilantro leaves and tender stems. Zest lime, then halve and juice one half. Cut the other half into quarters. Remove steak from package; rinse and pat dry.
*Note: Remove jalapeno seeds to reduce spice level. Wash hands after handling.
In a medium bowl, combine the steaks, half of the cilantro, 1 tsp. lime zest, 1 Tbsp. lime juice, 2 Tbsp. oil and a pinch of salt and pepper; toss to coat. Let marinate for 10 to 15 minutes. While steaks are marinating, move on to caramelizing onions (Step #3).
Heat 1 Tbsp. oil in medium sauté pan over medium-high heat. Once very hot, add
onion and poblano to pan. Sauté for 6-8
min tossing every other min to ensure light caramelization. You want the onions to turn a deep golden brown color and poblanos to char slightly. Remove from heat and set aside.
Heat a large grill pan and brush with 1 tsp. oil. Alternatively, brush preheated grill with 1 Tbsp. oil. Grill steaks over medium-high heat until charred and cooked to desired doneness, 2-3 min per side for medium-rare. Transfer to a cutting board to rest, about 5 min. Meanwhile, clean grill or wipe out grill pan. Grill tortillas until pliable and lightly charred, about 30 sec per side. Transfer to a plate. Thinly slice steaks against the grain.
USDA recommends cooking steak to an internal temperature of 145ºF.
Transfer 3-4 charred poblano slices to a cutting board and mince. Place Mexican crema, minced poblano, 1 tsp. oil, 1 tsp. lime juice, 1 tsp. lime zest and a pinch of salt and pepper.
Pile caramelized onions and poblanos and sliced steak in tortillas. Top with a dollop of poblano crema and garnish with cilantro and sliced jalapeños*. Enjoy!
*Note: Use as little or as much jalapeños according to your spice preference.