Preheat your grill or broiler to high heat. Place the poblano peppers directly on the grill or under the broiler. Char them until the skin is blistered and blackened on all sides, about 8-10 minutes. Once charred, place the peppers in a bowl and cover with plastic wrap. Let them steam for about 10 minutes.

In a medium bowl, combine the softened butter, smoked paprika, and minced garlic. Use a fork or a hand mixer to whip the mixture until well combined and fluffy. Set aside.

While the peppers are steaming, season the strip steaks generously with salt, pepper, and ground coriander on both sides. Remove the charred skin from the poblano peppers, cut them open, and remove the seeds. Chop the peppers finely.

Heat olive oil in a large skillet over medium-high heat. Add the strip steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. In the last minute of cooking, add the chopped poblanos to the skillet to warm them through.

Remove the steaks from the skillet and let them rest for 5 minutes before slicing. To serve, place a slice of the steak on a plate, top it with the charred poblano mixture, and a dollop of the whipped smoked paprika butter. Garnish with fresh cilantro if desired.