Before starting, preheat the broiler to high*. Wash and dry all produce. Core, then cut the poblanos into 1/4-inch strips. Toss the onion and poblanos with 1 tbsp oil (dbl for 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.

Pat the steak dry with paper towels. Season all over with the Chipotle powder, 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 4ppl), then the steak. Sear until golden-brown,1-2 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 (NOTE: juice whole lime for 4ppl.) Cut the 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, zest, 2 tbsp oil and 1 tsp sugar in a large bowl (dbl both for 4ppl). Add the tomatoes and spring mix and toss to coat. Set aside.

On a baking sheet, carefully open rolls, and arrange them cut side up and sprinkle over the cheese. Broil in top of oven, until cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that it doesn't burn!)

Slice the steak. Spread the mayo between the rolls, then the steak and veggies. Serve with the salad on the side.