Fresh Summer Chili

Prepare the grill for direct grilling over a medium-high fire (about 500°F). A wood fire is preferred.Preheat a 12″ cast iron skillet, directly on the grill or over high heat on a side burner. Add 2 tablespoons olive oil to the skillet, then add the tomatoes, garlic, juice of 1/2 lime and 1 teaspoon of fine sea salt. Reduce the tomatoes to a soup consistency while stirring occasionally. This should require between 20 and 30 minutes. Other ingredients will be added to the skillet during that time.Rinse the skirt steak under cold water and then pat dry with paper towels. Squeeze the remaining 1/2 lime over the steak. Lightly brush with olive oil and sprinkle with sea salt.

Quickly roast the poblano(s) over the hottest part of the grill, turning occasionally, until the skins are blackened and blistered on all sides. Transfer to a paper bag and close to let the roasted poblano(s) steam for 5 minutes.

Quickly grill the corn over the hottest part of the grill, turning occasionally, until nicely marked on all sides, but not fully cooked. Remove from the grill. Once you can handle the corn easily enough, cut the corn from the cob.

Scrape the blackened skin from the poblano(s), remove the stem(s) and then cut the flesh into a fine dice. Add the flesh and the seeds to the tomato mixture. Add the corn at this time as well.

About 10 minutes before the tomato mixture will reach its desired texture, it is time to grill the steak. If the tomato mixture is thickening too quickly, move the skillet to a cooler part of the grill or lower the flame on the side burner.

Grill the skirt steak directly over a medium-hot fire to medium-rare doneness, turning once, about 2 to 3 minutes per side. If in doubt, cut into one of the steaks to check doneness (the steak will quickly cook to medium doneness when it is added to the chili). Transfer to a cutting board and let rest for a couple of minutes. Cut the steak cross-wise into 2-inch sections, cutting with the grain of the meat. Next, thinly slice each of the 2-inch sections, cutting across the grain.

Add the sliced steak, the juice from the cutting board and the beans to the skillet, stirring constantly until the beans are hot. Adjust the flavor as needed with white pepper and sea salt. Serve immediately.