Southwest London Broil with poblano-and-goat-cheese-stuffed potatoes

Sunday 13 May
A simple and fortuitous meal. We sat out in the garden drinking a very pleasant Lussac-St-Emilion, while the potatoes nuked quietly within the house. We've more or less given up on baking potatoes (unless the oven is already on for some reason), since the microwave really does do a better job and faster. We broiled the London Broil (a curious thing to do), which was dusted with the last teaspoons of a chili rub we had made up ages ago and whose exact ingredients escape us now, and so it became an Albuquerque Broil. Then renuked the potatoes, and filled them with goat cheese, butter, and the left-over sautéed poblanos from day-before-yesterday's quesadillas. ¡Muy bueño!