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 4ppl) 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 half the Chipotle powder (dbl for 4ppl), 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 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. 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, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4ppl) in a large bowl (dbl all for 4ppl). Add the tomatoes and spring mix and 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 a baking sheet. Sprinkle with the cheese. Broil in the top of the oven, untill cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that they dont burn!)

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