Ingredients

• 3 poblano chiles

• 2 lb. flank steak

• 1 ½ cups apple cider vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 Tablespoon coconut oil

• 2 white onions sliced

Instructions

• On a baking sheet place the 3 chili peppers, whole, and broil in the oven for about 5 minutes or until they are charred. Place the chilis into a Ziploc bag and close it, letting the chilis steak for 15 minutes. Then remove the chiles, peel the skin, remove the seeds, and cut each chile into thin slices.

• Cut the steak into slices and place in a dish with the apple cider vinegar, salt and pepper. Chill for 15 minutes in the refrigerator.

• Drain the marinade. Heat a cast iron skillet over medium high heat and add coconut oil. Sear each piece of steak for about 3-5 minutes on each side, or until cooked to your liking. Place on a plate.

• Add the onions and poblano chiles to the cast iron and cook until onions are brown. Mix with vegetables with the steak, and serve hot!