10 ounces Skirt steak, cleaned
Salt and pepper
White corn tortillas
8 ounces good melting cheese like grated white cheddar or jack
Salsa verde (recipe below)
8 ounces (5 to6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste(roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Puree all ingredients together until desired consistency. Taste for seasoning.
Season the steak with salt and pepper. Sear or grill to a medium rare. While the steak is cooking, heat a sauté pan over medium heat. Place two tortillas into the pan at a time and top with grated cheese. Allow the cheese to melt. Transfer the tortillas to a serving plate. Slice the steak and top the tortillas with a few slices. Spoon a little salsa verde on top of the steak. Serve with lime if desired.