Steak and poblano rolled quesadilla

Mix cumin, smoked paprika, oregano, garlic powder, onion powder and a good pinch of salt and pepper in a bowl with a little oil to help it stick.

Spread over the hanger steak and let it sit: a couple of hours in advance if possible, half an hour if that is what there is (this one about 30 minutes, maybe less).

Mix sour cream with a tablespoon and a half of packet ranch and some Cholula for a spicy ranch; taste.

Spray the grill and the poblano and char the poblano until blackened.

Grill the steak alongside, turning often to cook evenly, aiming for medium-rare; rest the thin end on the poblano so the thick part gets the heat.

Seal the charred poblano in a bag to steam and soften the skin.

Pull the steak at about 132 and rest it.

Rub most of the blackened skin off the poblano, open it, remove the seeds and cut it up.

Slice the steak thin against the grain.

On a warm tortilla, spread some spicy ranch, add poblano, steak and the three cheeses, and roll it up burrito style.

Toast on the flat top, turning once, until warm and the cheese melts; cut.