This wonderful recipe is developed by Terry Finlayson, a talented food writer who attended Peter Kump's New York Cooking School before working in restaurants in New York and Puerto Rico. A former associate cookbook editor at the Culinary Institute of America, Terry writes on a freelance basis with the taste-testing assistance of her two children, Gabriel and Alanna. Terry's recipe assumes your picnic is taking place within reach of your kitchen (and of course, it's not meant just for picnics), but if you plan on taking this any distance, cook the beef and make the dressing ahead and keep them in separate containers. You will also want to roast the poblanos on the grill in advance, but the other ingredients can be taken whole and cut or sliced at the last minute.
