A very simple recipe that went well with Lemonade and tortilla chips! I will definitely make this again!

8 Poblano Chilies
2 bunches green onions (about 12), dark green tops trimmed
2 LBS skirt steak, cut crosswise into 6 inch wide pieces
4 Garlic cloves, minced
Coarse kosher salt
corn or flour tortillas
2 avocados, peeled, pitted, sliced
lime wedges
salsa Mexicana (previous recipe)

Prepare barbecue (high heat)
Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 mintes. peel and seed; cut into 1 inch wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and salsa mexicana.