Preheat oven to 450 degrees. Trim the stems off the salsa ingredients. Add the all salsa ingredients whole to a pan and drizzle with a bit of olive oil. Roast for 20-25 minutes until charred and delicious.
While that’s charring up, mix together the spices for the skirt steak rub: garlic, chili, cumin, paprika, cayenne, salt and pepper.
Rub all over the skirt steak and let it sit.
Prep the garnishes. I cut the jalapeño and radish very thin on a mandolin, grate my cheese and shred the lettuce.
In a pan over medium-high heat, drizzle some olive oil and sear the steaks about 2-3 minutes on each side! Let them rest on a cutting board and get nice and juicy.
Once the salsa components are done add to a blender or food processor with a handful of fresh cilantro and a healthy pinch of salt and pepper and blend until combined!
ASSEMBLY TIME! Take a tortilla, add some slices of steak, cheddar, garnishes of choice and top with a healthy sloop of the salsa and DEVOUR.