In a large bowl, add steak, 1 teaspoon cumin, olive oil, sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
On an indoor grill over medium heat, grill steak and Poblano chilies 4 to 5 minutes each side until cooked through. Slice steak into 1 inch pieces.
In blender or food processor, add chilies, sour cream, cilantro and remaining cumin and blend 1 to 2 minutes until smooth.
Please steak in tortilla and top with avocado, tomato and Poblano crema.
Notes
SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).VEGETARIAN: Use Portobello mushrooms instead of skirt strips.GLUTEN FREE: Make sure tortillas are gluten-free.NUTRITION: 495 Calories; 27g Fat (48.6% calories from fat); 32g Protein; 32g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 489mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; ½ Vegetable; 0 Fruit; 2 1/2 Fat.