Makes 4 servings 1/4 cup pineapple juice

2 tablespoons soy sauce

1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces

1/2 pound poblano chilies

1 small white onion, sliced crosswise into 1/2-inch-thick rounds

2 tablespoons vegetable oil, plus more for grill

1/4 cup fresh lime juice (from about 3 limes)

2 tablespoons roughly chopped fresh cilantro

Coarse salt and ground pepper

1. In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, about 20 minutes.

2. Meanwhile, heat broiler with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until chilies are charred, about 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove and discard stems and seeds. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice and cilantro; season relish with salt and pepper.

3. Clean and oil grill or grill pan. Heat a grill or grill pan to high. Remove steak from marinade, letting excess drip off. Discard marinade.4. Grill steak about 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.