15-Minute "Tasajo-Style" Flank Steak with Blistered Tomatillo Salsa

Instructions

1. 1

   Prep your station while the kids are occupied. Slice 1.5 lbs flank steak against the grain as thin as you possibly can. Toss the steak in a bowl with 1/2 tsp kosher salt and set aside. Husk and rinse 6 medium tomatillos.

   5 min

   Tip: Mom math: Do this before anyone asks for a snack. If the steak is too squishy to cut thin, pop it in the freezer for 10 minutes to firm up.

2. 2

   Get a large cast-iron or heavy skillet screaming hot over medium-high heat. Do not add oil. Drop in the 6 medium tomatillos, the wedges of 1/2 large white onion, and 2 whole garlic cloves (skins still on). Let them dry-blister and blacken in spots, turning occasionally, until the tomatillos soften and collapse a bit.

   8 min

   Tip: We want actual black char spots here—that's where the Oaxacan soul comes from. Open a window if your smoke alarm is dramatic.

3. 3

   Push the veggies to the edge of the pan and drop in 1 dried pasilla chile. Press it flat with a spatula for 15 to 30 seconds per side just until it smells toasty and puffs up. Do not let it burn or it will turn bitter! Remove the pan from heat for a second.

   1 min

   Tip: If you're using the Pantry Mode chipotle in adobo instead, skip this step and just add the chipotle straight to the blender later.

4. 4

   Peel the skins off the garlic. Throw the blistered tomatillos, onion, peeled garlic, and toasted pasilla into a blender. Add 1 tbsp fresh lime juice, 1/4 cup fresh cilantro, and the remaining 1/2 tsp kosher salt. Pulse until it forms a chunky, gorgeous salsa. Don't puree it to water; we want texture.

   2 min

   Tip: If the blender struggles, add a tiny splash of water, but the tomatillos should have plenty of juice.

5. 5

   Wipe out that same skillet with a paper towel (careful, it's hot). Put it back on high heat and add 1 tbsp neutral oil. Once it shimmers, add the salted flank steak in a single layer. Let it sear hard without touching it for 2 minutes, then toss and sear for 1 more minute until browned but still tender.

   4 min

   Tip: Don't crowd the pan! If your pan is small, do this in two batches. Flank steak cooks incredibly fast.

6. 6

   Pour the blender salsa directly over the seared steak in the skillet. Toss everything together and let it bubble furiously for 1 to 2 minutes just so the meat absorbs that smoky flavor. Remove from heat. Top the skillet with slices of 1 ripe avocado and serve immediately with 8 warm corn tortillas.

   3 min

   Tip: Taste it—then decide. Does it need a tiny pinch more salt? A squeeze of lime? Trust your palate. The rich avocado balances the acidic salsa perfectly.