Active and total: 15 minutes

1 1/2 lb skirt steak, cut into 4 pieces
1 tsp chili powder
Kosher salt and pepper
1 1/2 lb plum tomatoes, cut into 1 in. pieces
2 scallions, thinly sliced
1 jalapeņo, thinly sliced
1 small clove garlic, finely chopped
2 Tbsp lime juice
1 cup fresh cilantro, chopped
Small flour tortillas, for serving

1 1/2 lb skirt steak, cut into 4 pieces 1 tsp chili powder 1 1/2 lb plum tomatoes, cut into 1 in. pieces 2 scallions, thinly sliced 1 jalapeņo, thinly sliced 1 small clove garlic, finely chopped 2 Tbsp lime juice 1 cup fresh cilantro, chopped

1. Heat broiler. Line a broiler-proof rimmed baking sheet with foil. Season the steak with chili powder and 1/2 tsp each salt and pepper. Place not he baking sheet and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
2. Meanwhile, in a medium bowl, toss together the tomatoes, scallions, jalapeņo, garlic, lime juice, 1/2 tsp salt and pepper. Fold in the cilantro. Serve with the steak and tortillas.