Souce: Bon Appetit - January 1994

Serves 2.

2 tablespoons olive oil
1 teaspoon coarse salt
1 large onion, sliced
2 large garlic cloves, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon plus 1 teaspoon chili powder
1/4 teaspoon dried crushed red pepper
1 tablespoon water
2 poblano chiles, seeded and sliced
2 New York strip steaks, about 1 inch thick, trimmed
Additional chopped fresh cilantro

Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally.

Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chiles and saute until tender about 6 minutes. Transfer onion mixture to plate.

Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.