2-1/2 pounds sirloin steak, chuck steak, or beef tenderloin
Juice of 3 limes
3 tablespoons olive or vegetable oil
1 tablespoon chipotle chile powder
1 to 2 freshlapeño o jar serrano chiles, thinly sliced
3 cloves garlic, minced
1 scallion, chopped
Freshly ground black pepper
2 teaspoons salt
8 fresh green onions (scallions), washed, trimmed, and coated with a small amount of vegetable oil
Flour or corn tortillas
Trim meat of excess fat and slice or “butterfly” the meat into a sheet about 3/8-inch thick (your butcher can do this for you).
Place the meat between 2 sheets of plastic wrap and carefully pound it with a meat-tenderizer mallet or rolling pin to a quarter-inch thickness.
Coat with lime juice and brush lightly with oil. Sprinkle chile powder, jalapeño chiles, garlic, scallions, and black pepper evenly on both sides of the meat.
Allow to marinate for 20 to 30 minutes.
Salt and cook on chargrill or griddle alongside the whole green onions until beef is just cooked through and onions are beginning to brown.
Allow meat to rest for 5 minutes.
Slice the beef in long thin slices approximately a quarter-inch thick.
Arrange on plate, top with grilled green onions, and garnish with lime wedges.
Serve with warm tortillas, black beans, and/or calabacitas.
Suggested condiments: Salsa Fresca or Salsa Verde, toasted dried Mexican oregano, chopped fresh cilantro, Guacamole, sliced cucumbers and radishes, pickled or roasted jalapeño chiles, lettuce, and such crumbly cheeses as queso fresco or cotija.
Photographs by Lois Ellen Frank from Salsas and Tacos by Santa Fe School of Cooking. Printed with permission of Gibbs Smith.