The sofrito would be good with grilled or roast chicken as well; sometimes
Smoke the onion strips over hickory wood or charcoal in a small smoker or in a covered kettle grill with the cover closed, until the onion is translucent.
Sauté the bacon in a skillet over medium heat for 5 minutes, until the fat begins to render. Add the scallions, garlic, black beans, roasted poblanos, and smoked onions and continue to cook for 5 minutes, stirring frequently. Add the tomatoes and cilantro. Cook for another 5 minutes, then stir in the butter. Season the sofrito with salt and pepper to taste.
Heat a cast-iron skillet until it is very, very hot. Season the steaks thoroughly, but not excessively, with salt and pepper and blast sear them on the cast iron to the desired degree of doneness. Immediately before removing the steaks from the skillet, drizzle the truffle oil over the meat.
Place each steak on a large heated plate and spoon the sofrito over the top where the bone leaves the meat. Sprinkle the queso over the top of each steak and serve.
* Ask your butcher to do this for you, if you like.
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