For the carne asada, remove the steaks from the butcher paper and pat dry with a paper towel. Place on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, for at least 2 hours. This will ensure the steaks get a beautiful rich color when grilled.
For the avocado crema, place the crema or sour cream, avocado, cilantro, zest and juice from 2 limes in food processor and run until smooth. If too thick, thin out with a bit more lime juice, and season with salt and pepper. Place in the fridge covered with plastic wrap pressed on top of the avocado crema to keep from browning.
Preheat the grill to medium-high, making sure those grates are nice and hot. Oil the grates with the vegetable oil.
For the rajas, roast the poblanos on the hot grill, turning every couple of minutes to char them evenly on all sides, about 10 minutes total. Place the charred chiles in a bowl, cover with a kitchen towel, and let rest for about 5 minutes. Using a paper towel, rub off the blackened skin, remove the stems and seedpods and gently wipe away the charred skin. Cut into ¼-inch strips and set aside.
Heat the vegetable oil in a 12-inch skillet over medium-high heat, add the onion, and sauté for 6 to 7 minutes until browned but still crunchy. Add the poblanos, garlic, and oregano. Stir until the garlic is fragrant, about 1 minute, season to taste with salt and pepper. (These will keep refrigerated in an airtight container for up to 2 days.)
Before grilling the steaks, give them a generous sprinkle of salt and pepper, then place on the hottest section of the grill. Grill for 3 to 5 minutes, until nicely charred, then flip and grill for 3 to 5 minutes more, until the meat registers 140°F with an instant-read thermometer. Place the jalapeños on the grill and allow them to char, 3 to 4 minutes per side. (Jeff loves serving these whole alongside the steak: "Very traditional and very adventurous for those who want to go in for a quick bite with each bite of steak!" he says.)
Remove the steaks and set them on a cutting board. Slice the steaks in half with the grain. Now turn them 90 degrees and slice against the grain into ¼-inch strips. Those little end pieces? "Just pop those right in ya mouth. I call those chef snacks!" says Jeff.
Make a big platter with the tortillas, rajas, charred jalapeños, limes, cilantro, and avocado crema, and call in the troops!
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