Directions

1. Char the poblanos directly over a flame or on a hot comal until blackened and blistered all over. Transfer to a bowl and cover with plastic wrap or a plate for 10 minutes to steam.

2. Peel away the skins, remove the seeds, and tear or slice the poblanos into large pieces. Season lightly with salt and set aside.

3. Pat the steak dry and season generously with salt on both sides.

4. Heat a cast iron skillet over high heat until very hot. Add a thin layer of oil, then sear the steak until deeply browned, about 1½–2 minutes per side for skirt steak or 2–3 minutes per side for flap steak.

5. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain, then cut into bite-size pieces.

6. Heat a skillet over medium heat. Working 1–2 tacos at a time, sprinkle about ¼ cup cheese into a 4–5 inch circle. Cook until melted and deeply golden underneath.

7. Place a piece of poblano over the top of the cheese and press lightly so it warms through. Flip the costra onto a warm tortilla so the crispy cheese side faces up.

8. Top with steak and salsa, then serve immediately.