Carne asada a la Tampiqueña

Preparation

Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin
Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside.
Grill, peel, and seed the Poblano pepper, Cut into long strips.
Peel onion and cut into thick slices.
Heat a skillet over high heat, add one tablespoon of oil and saute the onion for a couple of minutes.
Incorporate Poblano pepper, season with salt and pepper to taste, and cook until the onion is soft and translucent. Set aside.
Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill steaks approx 2 minutes per side, the steak should be tender and juicy.
Heat the enchilada sauce and tortillas.
Take one warm tortilla, submerge in the sauce, place on a plate, filled with queso fresco, roll it up, cover with more sauce and cheese, then repeat until finished with 4 enchiladas.
Heat refried beans and rice.
Place the steak on an oval plate, and spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas and rice on the other.

Ingredients

1 lb thin flank steak
Garlic salt
Black pepper to taste
1 Poblano pepper (in parts of the USA, this is sometimes called a pasilla pepper, but is different from the Mexican pasilla)
1 medium white onion
2 tablespoons oil
4-8 corn tortillas, taqueria-style, or 4 regular size corn tortillas
1 cup enchilada sauce
Queso fresco
Refried black beans
Guacamole
Mexican red rice, optional