Carne Asada with Charred Salsa Verde

• 2 lb skirt steak
• 1 orange
• 3 lime
• 5 clove garlic
• 1 cup cilantro
• 8 tomatillos
• 2 jalapeno
• 1 white onion
• 1 tsp ground cumin
• 3 tbsp avocado oil
• 2 tsp salt

Instructions

1. 1

   Blend orange juice, the juice of 2 limes, half the garlic, half the cilantro, cumin, oil, and salt for the marinade.

2. 2

   Marinate the skirt steak for at least 20 minutes.

3. 3

   Char the tomatillos, jalapenos, and half the onion under a broiler until blackened.

4. 4

   Blend the charred vegetables with the remaining garlic, cilantro, and juice of one lime into a salsa verde.

5. 5

   Grill the steak over high heat for 3 to 4 minutes per side for medium-rare.

6. 6

   Rest the steak 10 minutes, then slice thinly against the grain.

7. 7

   Spoon the charred salsa verde over the sliced steak and top with diced onion.