Sliced Steak Salad with Poblano Salsa

For the salsa, preheat the broiler to high. Place chiles, tomatillo, onion, and garlic on a large rimmed baking sheet; spray with cooking spray. Broil, turning once, until vegetables soften and char in spots, 12 to 15 minutes. Transfer the chiles to a large bowl; cover with plastic wrap. Let cool for 15 minutes. Peel the garlic. Add the garlic, onion and tomatillos to food processor. Peel and seed the chiles; add to processor bowl. Add cilantro, about 2 tablespoons lime juice, agave, cumin, and dried oregano; season with salt and pepper. Pulse until salsa is chunky. 

For the salad, in a small bowl, mix the radish and about 2 tablespoons lime juice; season with salt and pepper. Arrange the cabbage on a platter or divide among 4 plates. 

Using paper towels pat the steak dry; season. Heat a cast-iron skillet over medium-high to high. Add the oil, about one turn of the pan. Cook the steak, turning occasionally, for 7 to 8 minutes. 

Meanwhile, for the pickled red onions, heat white wine vinegar over medium heat. Dissolve sugar and salt. Turn off the heat. Add sliced red onions. Allow to cool in the liquid and transfer to a glass container. 

Add the halved lime, cut-side down, during the last minute or two of cooking the steaks; cook until browned. Transfer the steak to a cutting board. Let the steak rest for a few minutes, and then thinly slice against the grain. Squeeze the halved lime over the steak. 

Top the cabbage with a layer of the salsa. Fan the sliced steak on top. Garnish with queso fresco, jalapeño, radish and red onions. Serve with remaining salsa.