Ingredients
3 jalapeños
extra-virgin olive oil
1 large onion
1 clove garlic
1 lb. tomatillos
1 Hass avocado
1/2 c. Chopped cilantro
1 tbsp. fresh lime juice
Salt and freshly ground pepper
2 links of fresh chorizo
1/2 lb. queso panela or halloumi cheese
1 1 1/2-pound flank steak
Preparation
Step 1Heat a grill pan. Grill the jalapeños until charred. Stem and seed the jalapeños; finely dice 2 of them. Thinly slice the remaining jalapeño and reserve on a platter.Step 2In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapeños and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro, and lime juice; season with salt and pepper.Step 3Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.Step 4Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments.
