Quick-Seared Short Ribs With Charred Scallion Salsa

prepPreheat large skillet (preferably cast iron) over medium-high heat
½ large bunch scallions, thinly sliced	Combine sliced scallions, tomatillos & lime juice	Season with salt and pepper, set aside			Serve with fresh salsa, cilantro & accompaniments
2 oz / 55 g tomatillos, thinly sliced
¼ cup / 60 ml fresh lime juice
1 ¼ to 1 ½ lb / 570–680 g boneless short ribs, at least 1-inch thick	Season short ribs with salt and pepper	Sear short ribs 3–4 min per side until golden		Slice ribs, spoon charred salsa over meat
Kosher salt and ground pepper
½ large bunch scallions, whole	Char whole scallions & tomatillos 4–6 min	Add cumin, toss to coat and toast lightly	Chop charred vegetables, mix with olive oil
2 oz / 55 g tomatillos, whole
2 teaspoons cumin seed or ½ teaspoon ground cumin
¼ cup / 60 ml olive oil
1 cup / 30 g cilantro, leaves and tender stems
Tortillas, lime wedges, and hot sauce, for serving

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