Instructions:

• Preheat your fire to a medium high heat (around 375).
• Preheat a cast iron over the fire, then add the tomatillos, jalapeños, and garlic to char. Cook for about 5 minutes until well charred on the outside. Once done, pull off skillet and set aside. Finally, equally spread out the coals into two piles about 10 inches apart with the middle empty.
• Before starting on the steaks, add all the ingredients for the salsa verde to a blender and mix until smooth. Pour into a bowl and set aside until done.
• Carefully skewer your skirt steaks and season up using the Jalapeño Lime Pilsner Rub or any rub of your liking. Add a basting skillet to the cooler side of the fire with your melted butter and hot sauce to simmer.
• Next, add your skewers between the two fires and cook for about 2-3 minutes per side while basting every 15-20 seconds. Once the steaks are almost done, pull the off and sprinkle cotija cheese on both sides. Add the steaks back over the fire and let caramelize or until the steaks at 120F internal. Pull off and let rest for 2-4 minutes.
• Pull the steaks off the skewers and slice against the grain. Top with the salsa verde and enjoy!