2 lb Flatiron Steak. (Skirt Steak may be substituted )
4 Poblano Peppers
4 oz. Shredded Manchego Cheese
1 16 ounce jar of CaJohns Black Bean and Corn Salsa
1 Container of CaJohns Chophouse Spice Blend
1 16 ounce bottle of CaJohns Tequila Lime BBQ Sauce
Cut a slit, top to bottom in one side of the poblano. Carefully open and seed the poblanos. Stuff each with 2 to 3 ounces of CaJohns Black Bean and Corn Salsa leaving room for the cheese. Stuff each of the peppers the rest of way with the shredded Manchego cheese. Close up peppers and set aside.
Lay the Flatiron steak flat on a cutting board. Using a SHARP thin knife (i.e. fillet knife), cut the steak horizontally from end to end to make two equal steaks. Pound each to 1/4” thick. Cut each steak in half and season with CaJohns Chophouse Spice Blend. Place both peppers and steaks on a hot grill.
Cook steaks to preferred doneness and remove from grill. Peppers will be done when skins are blackened and starting to peel. Peel off any loose skins and wrap each pepper with a
finished steak. Use a toothpick to hold the steaks around the peppers if necessary. Serve while hot.