Ingredients

1/4 cup fresh lemon juice

1/4 cup pineapple juice

1/4 cup sherry

1/4 cup soy sauce

3 tbsp. butter, melted

1 tbsp. freshly ground black pepper

3 whole dried chiles de árbol, crushed

1 clove garlic, finely chopped

Zest of 2 lemons

Zest of 1 orange

2 skirt steaks (about 3 lbs.), trimmed and halved

crosswise

6 tomatillos, husked and rinsed

2 small serrano chiles, stemmed

2 ripe avocados, such as hass, gwen, or frey, peeled,

seeded, and chopped

1/2 cup sour cream

1/4 cup chopped cilantro leaves

Salt

6 tbsp. canola oil

2 red bell peppers, cored, seeded, and thickly sliced

2 yellow onions, thickly sliced

Warm flour tortillas

Preparation

  1. Combine fruit juices, sherry, soy sauce, butter, pepper, chiles de árbol, garlic, and zests in a large dish; add steaks; turn to coat. Cover; marinate for 2 hours.

  2. Bring a large pot of water to a boil. Add tomatillos and serrano chiles and cook until tender, 8-10 minutes. Drain and transfer to a blender. Add avocados; blend until smooth. Transfer to a large bowl and stir in sour cream, cilantro, and salt to taste. Cover surface with plastic wrap and refrigerate.

  3. Heat 3 tbsp. oil in a large cast-iron skillet over medium-high heat. Add peppers, onions, and salt to taste. Cook, stirring occasionally, until softened and beginning to char, 8-10 minutes. Transfer to a plate and set aside. Wipe out skillet. Heat 1 tbsp. oil in skillet over medium-high heat. Working in batches, cook steaks, flipping once, until well browned, adding remaining oil as needed, 7-8 minutes per batch. Transfer to cutting board, tent with foil, and let rest for 10 minutes. Cut steaks crosswise into finger-size strips. Transfer to a platter, along with collected juices and peppers and onions. Serve with tortillas and green sauce.