Season the thinly sliced steak with garlic salt and pepper. If using skirt steak, make sure to slice against the grain for tenderness.
In a large pan, cook the steak over medium heat until browned and all the liquid has evaporated. Set aside.
Prepare the Sauce:
Roast 3 Roma tomatoes and 1 Serrano pepper until charred.
Blend the roasted tomatoes and Serrano with cumin seeds, Mexican oregano, and chicken broth until smooth.
Cook the Vegetables:
