Rolled Chili steak

This is a family favorite:

You will need:
One large flank or skirt steak 2 lbs or so.
3-5 Hatch green chili's (or similar)
2-3 fresh Jalapenos
2 Medium onions
2-3 cloves garlic
Chili powder
Salt
Fresh coarse ground peppers
Zesty Italian dressing
Cooks twine
Cover the meat with a piece of plastic wrap or wax paper and pound out to thin and break down the fibers.
After pounding, place meat in a pan large enough to lay flat and cover with Zesty Italian dressing. Cover and place in fridge for 24 hours.
Take the Chili's and roast them on the BBQ, cool and peel. I also have used some Sonoran chili's in addition to the Hatch Chili's.
Cut the chilis into long thing slices.
Mince the onion and garlic and set aside.
Make a rub from some chili powder, salt and fresh ground pepper.
Remove the meat from the pan and place on a flat surface. Wipe off the excess dressing on the top surface of the meat.
Rub the chili / salt / pepper mix lightly on the top of the meat.
Spread your onions and garlic evenly over the entire top of the meat. You may need to cut up some more but it is important to have an even covering.
Lay the chilis evenly on the top spreading out to cover as much of the top as possible.
Starting at one end roll the meat up and tie with the string. You may need multiple hands to keep it all together and tight.
I cook mine on the BBQ searing on all side first and then cooking slowly. I like the center a little rare. Remove from heat and let it stand for ten minutes before cutting open.