Carne Asada a la Mexicana

Brook (HistoricFoodie) shared this recipe with me - it is adapted from Rick Bayliss.

Carne Asada a la Mexicana
Broiled Flank Steak wiht Tomato-Poblano Salsa

4 med poblanos           
1.5 lbs plum tomatoes
1 sm onion, sliced crosswise
4 garlic cloves, peeled
1 tsp fresh thyme or 2-3 tbls cilantro, chopped
Salt                            
2 tbls olive oil
2 tbls vinegar, balsamic preferred                                          
2 tsp sugar
1.5- to 2- lb flank steak

Roast the poblanos and tomatoes 4 inches below a very hot broiler until darkly roasted, about 5 minutes. Flip them and roast other side 4-6 minutes more. If poblanos blacken before tomatoes, remove them.

Reduce heat to 425F. Separate onion into rings and roast with whole garlic, stirring every few minutes, until richly browned, about 20 minutes. Peel, seed, and core tomatoes over the roasting pan to collect juices. Peel chills, then stem and deseed. Rinse briefly to remove any seeds and bits of skin. Chop into 1/4-inch pieces. Place in a large bowl.

Combine onions and garlic in food processor. Pulse to chop into small bits. Add tomatoes and their juice and process to a coarse puree. Stir puree into poblanos along with the thyme. Scoop a half cup of mixture back into processor. Set aside. Add enough water (about 1/3 cup) to remaining mixture to create a spoonable consistency. Season with salt.

Heat broiler. To the food processor add the oil, vinegar, sugar, and 1/2 tsp salt. Process to a smooth puree.

Lay flank steak on broiler pan. Baste with half the salsa puree. Broil until richly browned on one side, 4-6 minutes. Flip the meat, baste with remaining puree, and broil other side, 4-6 minutes.

Rest steak rest 3-4 minutes and slice, thinly. Serve with salsa on the side in decorative bowls.