Preheat the oven to 350°F. Wash the potatoes and
prick them all over with a fork, which will allow the
steam to escape while cooking. Place potatoes on a
baking sheet and bake for about an hour, until tender.
Remove the potatoes from oven and let cool at room temperature. Once cooled, using your hands or a fork, break potatoes into small bite-sized pieces and set aside.
Roast peppers on an open flame on the grill or stove top until skin gets black and charred, transfer chiles to a plastic bag and let the peppers steam in it so the skin gets loose for about 10 minutes.
Peel the skin off and remove most of the seeds. Slice the peppers and set aside.
Combine 3 tablespoons of olive oil, onions and garlic in a small skillet and set the pan over medium low heat. Cook, stirring often, until brown and caramelized, about 15 minutes.
Take the pan off the heat and put the garlic and onions in a bowl. Using the same pan, over high heat, heat the rest of the olive oil.
Once hot, carefully add the potatoes, cook until brown and crispy, turning only once. When
the potatoes are crispy add the garlic, onions, and poblano peppers to the pan and cook for 3 minutes then add the cheese, crema and combine until cheese is fully melted and becomes creamy.
Season to taste with salt and pepper and reserve warm.
Preheat a grill to high. Season each steak with salt and 1 tablespoon of Aarón’s Adobo. Grill the meat for 4 to 5 minutes per side for medium-rare.
Transfer the steaks to a platter to rest. Slice the meat once rested, put the meat on a serving plate and spoon the potatoes on the side.
Sprinkle with the fresh cilantro and serve right away