Over direct flame, roast hatch chili and tomatillos until blistered and blackened. Wrap in a plastic bag and let it steam itself for about 15 minutes. Remove from bag and scrap off the skin with a knife
Place tomatillo, hatch chiles, cilantro, green onion, garlic, cumin in a food processor. Squeeze in juice from a lime and blend until smooth. Season with salt to taste.
Grill your steak (seasoned with salt pepper and garlic) over indirect heat about 5-7 minutes per side then sear over direct heat until internal temperature reaches 135 for medium rare.
Let steak rest, slice into thin strips, then smother with the hatch chile Verde sauce. Enjoy!