Guatemalan Chirmol Steak with Tortillas

Ingredients

• 1 lb skirt or flank steak
• 6 ripe tomatoes
• 1 small onion, half in wedges and half finely diced
• 8 corn tortillas
• 3 tbsp neutral oil, divided
• 3 garlic cloves, unpeeled
• 1 green chili
• 3 tbsp chopped mint
• 1/4 cup chopped cilantro
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Char the tomatoes, onion wedges, unpeeled garlic, and chili in a dry heavy skillet over high heat for 8 to 10 minutes, turning, until blackened and blistered in patches and collapsing.
2. Chirmol is defined by that char, not by cooking; boiled or raw tomatoes give a thin, sharp salsa instead of a smoky one.
3. Peel the garlic and chop everything roughly on a board, keeping it coarse and chunky rather than blending it to a purée.
4. Stir in the diced onion, the mint, half the cilantro, the lime juice, and 1/2 teaspoon salt, and leave to sit while you cook the steak.
5. Pat the steak completely dry and season it well on both sides with salt and pepper.
6. Heat 1 tablespoon of the oil in the same skillet over the highest heat until it is smoking, then lay the steak in and leave it undisturbed for 3 to 4 minutes.
7. Turn once and cook for 3 minutes more for medium-rare, until the centre reads 130F (54C). Rest it on a board for 8 minutes before slicing, or the juices run out onto the plate.
8. Warm the tortillas in the dry pan for 20 seconds a side, slice the steak thinly against the grain, and serve with the chirmol, the remaining cilantro, and lime wedges.

Allergen note: Contains gluten if using wheat tortillas.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.