YIELD: 4 SERVINGS
2 cloves garlic
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. dried oregano, preferably Mexican
½ tsp. coarsely ground black pepper
1 Tbsp. plus 1 tsp. olive oil
1½ lbs. skirt steak, cut in half crosswise
2 poblano chiles
1 red bell pepper
1 large white onion, halved and thinly sliced
½ tsp. dried thyme
½ cup crema or heavy cream
1 cup seedless grapes, halved
warm corn tortillas, as needed
Chop the garlic with the salt until it becomes a paste. Transfer to a bowl and stir in the cumin, oregano, pepper and 1 tsp. of the oil. Rub over the steak and marinate steak in the refrigerator, at least 6 hours or overnight.
Remove the steak from the refrigerator and bring to room temperature. Roast chiles and bell peppers directly over grill. Cook, turning pepper until blackened on all sides, about 5 to 10 minutes. Alternately, place peppers on a roasting pan and cook 4" below a very hot broiler for about 10 to 15 minutes, turning frequently). Cover with a towel and let cool 5 minutes. Peel, pull, or cut off the stems and seedpods and slice into ¼" strips.
In a large skillet, heat 1 Tbsp. of oil over medium-high heat. Add the onion and cook, stirring frequently, until lightly browned (about 5 minutes). Add the garlic, thyme and sliced peppers and season with salt. Stir in the crema and stir to warm through (if using cream, simmer 5 minutes or until slightly reduced). Stir in the grapes. Keep warm.
Heat a large, preferably cast-iron skillet until very hot. Add the steak and cook 2 to 3 minutes per side, turning once, for medium-rare. Slice into ¼" thick pieces and serve with the rajas and warm tortillas.
Photo and recipe: California Table Grape Commission