3 large poblano peppers, seeded, and sliced thinly
1 medium lime, juiced
1/2 cup(s) Red Rio Comal Sauce
Instructions:
Preheat grill to medium high heat. Place steaks on a sheet pan lined with parchment paper and let sit for 20 minutes before grilling. Season both sides of meat with cayenne salt.
Grill steaks for 5-6 minutes per side, depending on thickness and desired doneness. **Recommended internal temperature is 135F (medium rare).
Let steaks rest for 20 minutes once cooked. To make poblano rajas, set a large sauté pan over medium heat. Add oil and chopped onions and peppers, cook for 12-15 minutes or until onions and peppers are slightly browned.
Finish peppers and onions by adding lime juice, Comal sauce and toss together. Slice steak and serve with the rajas and favorite fajita fixings.