Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut the poblanos into 1/4-inch strips. Toss the onions and poblanos with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil veggies in the middle of the oven, until tender, 5-6 min.

While the veggies broil, pat the steak dry with paper towels. Season all over with half the Chipotle Powder (dbl for 4 ppl), half the Mexican Seasoning and salt. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the steak. Sear until golden-brown,1-2 min per side. Remove the pan from the heat and transfer the steak to another baking sheet. Broil in the bottom of the oven, until cooked to desired doneness, 5-8 min.\*\*

While the steak cooks, halve the tomatoes. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop the cilantro. Stir together the mayo, cilantro and remaining Mexican Seasoning in a small bowl. Set aside.

Whisk together the lime juice, lime zest, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the tomatoes and spring mix, then toss to coat. Set aside.

When steak is done cooking, transfer to a cutting board and allow to rest for 2-3 min. Carefully open rolls, and arrange them cut side up on another baking sheet. Sprinkle with the cheese. Broil in the top of the oven, until cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that they don't burn!)

Slice the steak. Spread mayo onto bottom rolls, then add steak and veggies and finish with top rolls. Serve with the salad on the side.