Grilled ribeye torta with roasted chili salsa

Peel and quarter the onion; put it on a baking tray with the poblanos and serrano and char under the broiler about 10 minutes, turning every two minutes.

Put everything in a bowl, cover with plastic and let steam 10 to 15 minutes.

Shred romaine, thinly slice red onion, rough chop cilantro, slice celery; cover with a damp paper towel and refrigerate until assembly.

Peel the skins off the chilies and deseed them.

Dice the onion and chilies, rough chop together, and mix in a bowl with chopped cilantro, a squeeze of lime juice and a pinch of salt. Set aside.

Heat the grill very hot; with wood or charcoal, grill over embers once the smoke subsides, not freshly burning fuel.

Season the ribeye with sea salt and the red spice blend; grill about 5 minutes per side until lightly charred on all sides.

Rest the steak on a buttered tray.

Grill the loaf-style bread with a little butter until charred and crispy; spread mayo on both slices.

Slice the steak on the thin side and layer the torta with steak, salsa, shaved romaine, sliced vegetables, herbs and peppers.

Stick skewers in the tortas so they hold together, then slice and serve.