Preparing the Peppers.  Skin the poblano peppers buy rotating them over an open flame until the skin turns black.  Once the skin is blackened, it will wash or peel right off.  We use a long-handled two-prong fork to hold and rotate each pepper over the flame.  Poke the fork into the top of each pepper so that the prongs straddle the stem and extend into the pepper towards the pointed end of the pepper.  Once skinned, remove the seeds and stem from each poblano and chop.  

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Poblano Pepper Sauté.  Melt the butter in a skillet over medium-high heat.  Add the peppers, onion and mushrooms and stir-fry until the onions are cooked.  Stir in salt until you are satisfied with the taste.

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Steaks.  Start a fire in the charcoal grill just before you start cooking the Poblano Pepper Sauté.  Put the steaks on when the fire is ready.  The Poblano Pepper Saute will hold on the stovetop if it is ready before the steaks.

Our comments:  We like this piled high on a grilled Porterhouse.  The poblanos are not hot and blend great with all those mushrooms.  Add a jalapeno if you want to make it hot.