Tasajo a la Plancha with Salsa Verde

Lay the very thinly sliced Beef sirloin flat on a clean surface. Sprinkle both sides generously with Coarse sea salt.

Allow the salted Beef sirloin to rest for at least 30 minutes, or up to 2 hours in the refrigerator, to draw out moisture and allow the salt to penetrate.

While the beef is resting, prepare the salsa verde. Roast the Tomatillos, Serrano chiles, and Garlic cloves on a comal or dry skillet over medium heat until softened and slightly charred.