Hatch Chiles and poblanos with skirt steak

My kids are a little fussy but they ate this steak up like it was candy.  No marinade.  Just salt and pepper and a sear on lower level for 90 seconds on each side then up top until the chilis were roasted.   Royal oak for fuel.  Incredible flavor and so simple to make it is a crime not to do this more often

feef706 said:

I'm surprised you can cook the chilies so low in the egg, looks awesome, do you just chop up the steak after?

The chiles start out on the upper level and then I rotated them down below to finish.  The steak was skirt steak and I slice it against the grain.  kids attacked it so I wasn't able to get pictures but man was it good.  salt and pepper only, guacamole, tomato, lettuce and a shot of hot sauce with the meat and peppers and ooohh wee was it good.

Guys and gals: this is the easiest thing i ever made on BGE.  In fact the most complicated part was peeling the chiles and slicing lettuce amd tomatoes.  

Light my Fire,  throw on the salted amd peppered skirt or flap meat, grill direct for 90 or seconds per side and then put up top for finish. And best part is the thinner parts on edges were well done, thicker middles were med rare, nice char crust all around and everyone was happy.  If anyone out there in eggland needs to feed a decemt sized group, say 10 or more, three packs of skirt steak for tacos will knock it out of the park.   It couldnt have been easier.....