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Ingredients

• 2 fresh poblano chiles
• 4 medium (about 1 pound total) red-skin potatoes, cut into 1/2-inch pieces
• salt as needed
• 1/3 cup olive oil
• 1 medium red onion, sliced 1/4-inch thick
• 3 tablespoons mild vinegar, such as rice or champagne
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon ground black pepper
• 1/2 pound skirt steak, seasoned with salt and pepper
• 1/2 cup chopped cilantro
• 1-2 heads Romaine, Boston, or Bibb lettuce for serving

Description

Serious Eats