Tomatillo Ranch with a Steak & Chicken Burrito Skillet

For the Tomatillo Ranch: Cook down tomatillos, onions, and garlic in a skillet until they have some good char. Place the charred ingredients in a blender with mayo, sour cream, buttermilk, fresh dill, avocado, jalapeño, fresh cilantro, juice of 1 lime, salt, pepper, garlic powder, and onion powder. Blend until consistent. 

For the Burrito Skillet: Season the ribeye steak and chicken tenders. Place ghee (clarified butter) in a skillet and cook the steak first, basting with butter. Then cook the chicken in the leftover steak juices. Glaze the corn on the cob in garlic butter and use the flame of a grill to scorch the corn until it has some decent char. Dice up the cooked steak and chicken. Assemble the skillet by combining the diced meat, black beans, lettuce, cilantro lime rice, pico de gallo, crema, and cotija cheese. Dress generously with the prepared tomatillo ranch. Enjoy!