![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Carne Asada
['8 poblano chiles', '2 bunches green onions (about 12), dark green tops trimmed', '2 pounds skirt steak, cut crosswise into 6-inch-wide pieces', '4 garlic cloves, minced', 'Coarse kosher salt', 'Corn or flour tortillas', '2 avocados, peeled, pitted, sliced', 'Lime wedges', 'Salsa Mexicana']
![](http://tappecue.net/sessionImages/recipes/carne-asada-242124.jpg)
Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.
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License: CC BY-SA 3.0
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