Grilled Skirt Steak with Poblano Peppers - Barbecuebible.com

Ingredients

• ⅓ cup water
• 3 ancho chiles, seeded
• 1 dried chipotle chile
• 2 tablespoons canola oil
• 8 garlic cloves
• Juice of 3 limes
• 1 tablespoon black peppercorns, coarsely ground
• 1 teaspoon cumin seeds
• 1½ pounds/680 grams skirt steak
• Kosher salt
• 3 poblano peppers
• 2 large white onions, cut into ¼-inch slices
• Leaves from 2 thyme sprigs
• Freshly ground black pepper
• 1 cup cilantro leaves with tender stems, washed and dried
• 2 tablespoons freshly grated peeled horseradish
• Juice of 1 small lime
• 3 ounces/85 grams red mustard greens, trimmed and washed