2 (4 ounce) fat skinless, boneless chicken breast halves
1 (4 ounce) can poblano chile peppers, drained
10 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 pounds tri tip steak, cut into 1/2 inch slices
1 onion, cut into 1/2 inch slices
3 tablespoons soy sauce
1 dash hot pepper sauce
Preheat grill for high heat; spray pan with 3 tablespoons olive oil.
Heat oil in pan, stirring, until shimmering. Slowly add oil to skillet, cooking 9 minutes. Saute peppers in oil until heated through, about 8 minutes. Remove from heat; stir in chile peppers, sauteing 2 minutes more. When peppers are hot, pour chicken in pan and brush with remaining oil. Beat until evenly coated.
Stir garlic and Worcestershire sauce into skillet; heat slightly; add sauce and tomato slices to shrimp, seasoning well. Gradually mix in soy sauce and hot pepper sauce, gradually stirring well after each addition.
Top with oysters and plum tomatoes and garnish with sliced onions and poblano pepper.