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1. Pat the steak dry and season all over with the kosher salt, black pepper, Mexican oregano and ground cumin. Let it sit at room temperature for 30 to 40 minutes.
1.5 lb Ribeye or New York strip steak,
1.5 tsp Kosher salt,
0.5 tsp Black pepper,
1 tsp Mexican oregano,
0.5 tsp Ground cumin
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2. Set up a two-zone grill with a hot side at 230-260C (450-500F) and a cooler side. Husk and rinse the tomatillos, halve the white onion into thick rounds, and keep the jalapeños and garlic whole.
8 pieces Tomatillos,
2 pieces Jalapeño,
1 piece White onion,
3 clove Garlic
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3. Grill the tomatillos, jalapeños, onion and garlic over direct heat for 8 to 10 minutes, turning, until blistered, charred and soft. Remove the garlic early once spotted with char.
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4. Blend the charred vegetables with the fresh cilantro, juice of 1 lime and a pinch of salt from the seasoning until chunky-smooth. Taste and adjust acidity and salt, then set aside.
1.5 tsp Kosher salt,
0.5 cup Fresh cilantro,
1 pieces Limes
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5. Cut the broccoli into large florets and trim the asparagus. Toss both with the olive oil and a pinch of salt.
1.5 tsp Kosher salt,
1 piece Broccoli,
1 lb Asparagus,
3 tbsp Olive oil
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6. Sear the steak over direct heat for 3 to 4 minutes per side, then move to the cooler side and cook until it reads 51C (125F) for medium-rare. Rest for 8 to 10 minutes.
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7. Grill the broccoli over direct heat for 5 to 6 minutes until charred at the edges and tender-crisp, adding the asparagus for the last 3 to 4 minutes, turning occasionally.
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8. Slice the steak against the grain. Squeeze the remaining lime over the vegetables, then serve the steak and vegetables topped with the salsa verde and crumbled cotija.
1 pieces Limes,
0.2 cup Cotija cheese (garnish)
