3 large or 4-5 small poblano peppers
2 pounds sweet potatoes, peeled and cut into chunks
6 tablespoons butter, divided
1/4 cup chicken stock (eyeball it)
2 tablespoons brown sugar
1 chipotle pepper from a can of chipotles packed in adobo, seeded and finely chopped, plus 1 teaspoon adobo sauce
Salt and freshly ground black pepper
4 New York strip steaks (about 1 1/2-inches thick and 6-8 ounces each)
1 pound green beans, ends trimmed and cut in thirds
4 scallions, white and green parts, thinly sliced
2 tablespoons flour
2 cups beef stock (eyeball it)
2 teaspoons Worcestershire sauce (eyeball it)
1 teaspoon ground cumin (about 1/3 of a palmful)
Pre-heat a broiler or turn a gas burner on high heat and roast the poblano peppers until they're soft and the skin of each pepper has charred. Place the roasted peppers in a bowl; cover tightly with plastic wrap and let cool.
While the peppers are cooling, place the sweet potatoes in a pot of cold water and bring it to a boil. Once boiling, add some salt and cook until tender, about 10 minutes, then drain and return the potatoes to the pot they were boiled in. Add 2 tablespoons of butter, the chicken stock, brown sugar, chipotle pepper and adobo sauce to the potatoes and mash until well-combined. Season with salt and freshly ground black pepper and reserve.
While the potatoes are boiling, season the steaks with salt and freshly ground black pepper and cook under the broiler to medium, about 6 minutes per side. Once cooked, transfer the steaks to a platter and cover with foil, allowing them to rest for about 5 minutes.
While the steak and potatoes are cooking, fill a straight-sided sauté pan or saucepot with about 1 inch of water and bring it to a boil along with a large pinch of salt. Add the green beans to the boiling, salted water and cook until tender and bright green, about 3 minutes. Drain the cooked green beans and return them to their cooking pot. Add 2 tablespoons butter and the scallions to the green beans, toss them to coat, season with salt and freshly ground black pepper and reserve.
Once the poblanos are cool enough to handle, unwrap them and peel the skin off from each pepper (it should come off very easily), then remove and discard the stem and seeds. Puree the roasted peppers in a food processor or blender and reserve. In a medium size saucepan over medium heat, melt the remaining 2 tablespoons of butter and add the flour. Cook the flour and butter for about 1 minute, then whisk in the beef stock, Worcestershire sauce, cumin and pureed peppers. Season with salt and freshly ground black pepper.
To serve, slice the steak into 1/4-inch thick slices and arrange them on a plate with a helping of the mashed sweet potatoes and green onion green beans. Top everything off with some of the poblano gravy and enjoy.