Whisk together the olive oil, lime juice, chile powder, black pepper and garlic in a small bowl. Place the steak in a glass dish and pour the marinade over. Refrigerate for 2 to 4 hours.

Mix the mayonnaise, lime zest and hot sauce for the sandwich spread. Refrigerate. Heat the grill to high temperature (450°). Remove the steak from the refrigerator. Brush the onion slices with the olive oil, sprinkle with salt and pepper, then place on the grill for 4 minutes per side.

While the onions are cooking, roast the red bell pepper and poblano on the grill, turning as the skin blackens and blisters. When done, place in a tightly covered bowl and set aside.

Remove the steak from the marinade and sprinkle with salt and pepper. Grill to desired doneness (about 4 minutes per side for medium rare, depending on the thickness of the steak). Remove from the grill and tent with foil to allow the steak to rest for 10 minutes.

While the steak is resting, peel the roasted peppers, remove the seeds and cut into 1-inch chunks. Slice the steak thinly across the grain. Cover the inside of the rolls with the sandwich spread, then pile high with sliced steak, roasted peppers, grilled onion and avocado slices.

Note: If you don’t have a grill, you can also cook the steak in a cast-iron pan on the stove and roast the peppers under a broiler.

From the Little Local Southwest Cookbook by Marilyn Noble, to be released by The Countryman Press, Spring 2020.