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

While veggies broil, pat steaks 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 steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steaks to another baking sheet. Broil in the bottom of the oven until cooked to desired doneness, 5-8 min.**

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

Whisk together lime juice, lime zest, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and spinach, then toss to combine.

When steaks are done, transfer to a cutting board to rest for 2-3 min. Halve rolls, then arrange on another unlined baking sheet, cut-side up. Sprinkle with cheese. Broil in the top of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on rolls so they don't burn!)

Slice steaks. Spread mayo mixture on bottom rolls, then top with steak, veggies and top rolls. Divide tortas and salad between plates. Squeeze over a lime wedge, if desired.