Preparation

MAKE THE STEAK

Combine lager, orange juice, lime juice, sugar, soy sauce, 2 tablespoons of the oil, garlic, and cumin in a large ziptop bag or bowl. Add steak and toss to coat. Let marinate at room temperature for 30 minutes or refrigerated for up to 2 hours. 

Remove steak from marinade and pat dry. Season with salt and pepper. Heat a Hexclad 12” Hybrid Pan over medium-high. Add remaining tablespoon of oil and swirl to coat bottom of pan. Cook steak, turning halfway through, until golden and medium-rare, 3 to 4 minutes per side. Remove to a work surface and let rest 10 minutes.

MAKE THE SAUCE

Heat a Hexclad 10” Hybrid Pan over medium-high. Add oil, onion, and poblano and cook, stirring occasionally, until tender and light golden, about 7 minutes. Add the garlic and jalapeno and cook, stirring, until fragrant and light golden, 1 minute. Add the tomatoes, paprika, chile powder, and ¼ cup water. Season with salt and pepper.

Bring to a boil, then reduce heat to medium and simmer, stirring frequently, until tomatoes are broken down into a sauce, 10 minutes, adding more water by the tablespoon if sauce thickens to fast. Season to taste. 

FINISH AND ASSEMBLE

Turn oven on to broil on high with a rack in the upper third. Very thinly slice steak and arrange evenly over sauce in pan. Sprinkle evenly with cheese and broil until melted and bubbly, about 2 minutes. Let cool slightly then serve with tortillas, guacamole, onion, and cilantro.