A delicious skirt steak from Michael Symon!

1 1/2 tablespoons olive oil
8 tomatillos (husked, washed, halved or larger ones quartered)
1 large red onion (peeled and thinly sliced)
4 cloves garlic (peeled and smashed)
1 jalapeno (stemmed and split lengthwise)
1/2 cup cilantro leaves
1 lime (zested, juiced)
Kosher salt and freshly ground pepper (to taste)
2 teaspoons cumin (toasted and ground)
2 teaspoons coriander (toasted and ground)
2 teaspoons ancho chili powder
2 pounds skirt steak
1 tablespoon olive oil
2 limes (halved)
Kosher salt and freshly ground pepper (to taste)
corn tortillas (warmed, to serve)
pickled red onions (to serve, http://abc.go.com/shows/the-chew/recipes/pickled-red-onions-michael-symon)

Preheat broiler to high. Preheat a grill pan over high heat. Line a baking sheet with foil and set aside.
For the Tomatillo Salsa: On prepared baking sheet, add tomatillos, red onions, garlic, and jalapeno. Drizzle with olive oil, toss to coat, and season with salt and pepper. Shake out into an even layer and place in the broiler. Broil until the vegetables are deeply charred and tender, about 4-5 minutes. Remove from oven and set aside until vegetables are cool enough to handle.
In the bowl a food processor fitted with the blade attachment, add the charred vegetable mixture, cilantro, lime zest and juice. Season with salt and pulse until mixture has become a puree and is relatively smooth. Set aside to allow the flavors to combine.
For the Skirt Steak: In a small bowl, add cumin, coriander and ancho chili powder, stir to combine. Season both sides of the skirt steak with salt and pepper, then season both sides with spice mixture. Drizzle with olive oil and then place on the grill with the halved limes. Cook without moving for 3-4 minutes per side, until you get a deep char and the steak is cooked to medium-rare.
Remove limes and set aside to garnish. Remove steak to a cutting board, tent with foil and rest for 5 minutes. Slice the steak thinly against the grain, then serve with the tomatillo salsa spooned on top along with your favorite accompaniments, such as warmed tortillas and pickled red onion.
Tip: Make a large batch of salsa and store in the refrigerator for up to 1 month!