Chilaquiles with Barbecued Flank Steak, Tomatillo Salsa

Preheat grill to a medium high flame. Heat 2 inches of vegetable oil over medium heat in a heavy bottomed pan.

Remove husks from tomatillos and rinse to remove all stickiness. Cut tomatillos in quarters. Roughly chop white onion.

Heat 2 Tb. vegetable oil over a medium flame. Add the tomatillos and onion and saute with a bit of salt and pepper for 15 minutes, stirring occasionally, until tomatillos are soft and onions are translucent.

Meanwhile, season flank steak with salt and pepper. Grill for 3 minutes on each side for medium rare, 4 minutes each side for medium. Remove to a platter and let rest for 10 minutes while you finish sauce.

After 15 minutes, add garlic and chili to tomatillos. Saute for another 2 minutes until garlic is softened.

Transfer tomatillo mixture to a blender along with cilantro, a couple good pinches of salt and a few cracks of pepper. Pulse and then blend until smooth. Taste and adjust seasoning with more salt and pepper if needed.

Cut tortillas in quarters. Fry quarters in the hot oil for about 2 minutes per batch, working in four batches. Remove from oil with a slotted spoon to drain on paper towels and immediately season with salt.

After meat has rested, thinly slice across the grain.

To serve, place tortilla chips on each plate and smother with tomatillo sauce. Pile steak on the chips on each plate. Top with shredded cheese and extra cilantro sprigs for garnish.