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1. Heat the broiler to high 260°C (500°F). Broil the poblano peppers and jalapeno on a baking sheet for 10 to 12 minutes, turning occasionally, until blackened all over. Transfer to a bowl, cover, and steam for 10 minutes.
3 pieces Poblano peppers,
1 piece Jalapeno
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2. Meanwhile, mince the garlic and juice the limes. Rub the flank steak with the cumin, Mexican oregano, smoked paprika, half the salt, the black pepper, 1 tbsp olive oil, and the juice of 1 lime. Let rest at room temperature for 20 minutes.
1 lb Flank steak,
3 clove Garlic,
1 tsp Ground cumin,
1 tsp Mexican oregano,
1 tsp Smoked paprika,
1.0 pieces Limes,
1.0 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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3. Peel, seed, and chop the roasted poblanos and jalapeno, discarding skins and stems.
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4. Combine the quinoa and water with a pinch of the remaining salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest off the heat, covered, for 5 minutes, then fluff with a fork.
0.8 cup Quinoa, rinsed,
1.5 cup Water,
2 tsp Salt
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5. Blend the Greek yogurt, cilantro, the juice of 1 lime, and a pinch of salt, plus about one third of the chopped roasted chiles, until smooth. Chill until serving.
1.0 pieces Limes,
2 tsp Salt,
0.8 cup Plain Greek yogurt,
0.5 cup Fresh cilantro
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6. Heat 1 tbsp olive oil in a skillet over high heat until shimmering. Sear the steak for 4 to 5 minutes per side for medium-rare to medium. Rest for 10 minutes, then slice thinly against the grain.
1.0 tbsp Olive oil
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7. In the same skillet over medium heat, warm the remaining olive oil and soften the white onion for 3 minutes. Add the white beans, the remaining chopped chiles, and the remaining salt and cook for 4 minutes, lightly mashing a few beans. Stir in the quinoa and the juice of the remaining lime.
1 can Canned white beans (cannellini), drained and rinsed,
1.0 pieces Limes,
1.0 tbsp Olive oil,
2 tsp Salt,
0.5 piece White onion, finely diced
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8. Warm the flour tortillas in a dry skillet for 20 seconds per side. Fill each with the quinoa-bean mixture, sliced steak, Monterey Jack cheese, and a drizzle of yogurt-lime sauce. Fold in the sides, roll tightly, and toast seam-side down in the skillet for 1 to 2 minutes until golden. Serve with extra sauce.
4 pieces Large flour tortillas (10-inch),
1 cup Monterey Jack cheese, shredded
