Donna Fales

Ingredients

• 1 ½ pounds medium red potatoes
• 2 large fresh poblano peppers—roasted*, peeled and cut into thin strips
• 2 tablespoons finely chopped white onion
• 2 tablespoons rice vinegar
• Juice of 1 lime
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 ½ lbs. flank steak (trimmed of any excess fat)
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• ½ teaspoon dried oregano, preferably Mexican
• 2 cups shredded romaine lettuce
• ½ cup crumbled queso fresco or mild feta cheese
• Chopped fresh cilantro or parsley