Engineered Cooking

1. For the marinade combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a blender. Blend until mixture is completely combined.

2. Add mixture to a large resealable bag. Add steak and toss to coat. Marinate at least 4 hours or up to overnight, tossing occasionally.

3. For the salsa verde place the tomatillos, garlic, and chiles in a medium stock pot and cover with water. Bring to a simmer and cook until the tomatillos change from bright green to pale green and are soft but not falling apart, about 10 minutes.

4. With a slotted spoon, transfer the tomatillos, garlic, and one of the chiles to a blender or food processor. Add the onion, cilantro, and salt. Purée until smooth.

5. Heat the oil in a large skillet over medium heat until hot but not smoking. Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, 6 to 8 minutes. Serve warm or at room temperature.

6. Remove steak from refrigerator and let sit at room temperature 30 minutes before cooking. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, and place onto paper towel to remove any excess marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes, then thinly slice the steak against the grain.