- Minced Garlic - 2 cloves
- Minced Serrano Chiles - 2 chiles
- Worcestershire Sauce - 2 to 3 tbsp.
- Lime Zest and Juice - 1 Lime
- Olive or Vegetable Oil - 2 to 3 tbsp.
- Hanger or Flank Steak - 6 to 8 oz.
- Sherry Vinegar - 4 tbsp.
- Dijon Mustard - 1 1/2 tbsp.
- Minced Shallots - 2 shallots
- Ground Toasted Cumin Seeds - 1 1/2 tsp.
- Pure Olive Oil - 1/2 cup
- Extra Virgin Olive Oil - 1/4 cup
- Potato - 6 half-inch thick slices
- Cabbage - 1 cup
- Cilantro - 6 sprigs
- Pasilla Chile - 1/2 chile, peeled and cut into strips
- Roasted Red Bell Pepper - 1 large pepper, peeled and cut into strips
- Avocado - 6 Slices
- Asiago Cheese - 12-18 small shaved pieces
- Kosher salt and freshly ground black pepper -
Put all the marinade ingredients in a sealable plastic bag large enough to hold the meat. Mix well and set it aside. Season the meat with salt and pepper and place it in the bag of marinade, making sure all the surfaces get nicely coated. Seal the bag, squishing all the air out as you go, and put it in the fridge for at least 2 hours and up to 24 hours before grilling. Be sure not to leave the meat in the marinade any longer than 24 hours, or the marinade will "cook" the meat and you will not be able to prepare it raw. For the Dressing: combine the vinegar, mustard, shallots, cumin, salt, and pepper in a medium size bowl and stir until salt has dissolved. Add the olive oils in a slow and steady stream, whisking as you go. Continue whisking until well emulsified. Reserve until needed. Steam the potatoes until fork tender, about 6 or 7 minutes. For the grilling, rub the potatoes with olive oil, sprinkle with salt and pepper, and set aside. Grill the steak over a medium-hot fire to the desired doneness, about 2 minutes per side for rare. Rotate the meat a quarter turn halfway through cooking on each side to get nice crosshatch grill marks. Let the meast rest while you grill the potatoes, also rotating them to get nice grill marks. Remove the potatoes to a platter and keep them warm. Slice the steak on a slight angle into 2 pieces, saving any meat juices you can. Combine the cabbage, cilantro, chile, and bell pepper, and dress lightly with some of the salpicon dressing. Lightly dress the potatoes too, and arrange them on a serving platter. Top each slice of potato with 2 slices of steak and drizzle with reserved meat juices. Top with a little mound of salpicon and a drizzle of dressing. Add a slice of avocado and 2-3 pieces of Asiago to finish.