Papa Asada

In a bowl or zip bag, season the skirt steak with salt and pepper. Add the olive oil and the juice of one lime, then marinate the meat while you prepare the potatoes. Wash the Russet potatoes thoroughly and wrap each in heavy-duty aluminum foil, or several layers of regular foil. Place the wrapped potatoes directly into the hot coals of a grill once they have been lit and the flame is not too high (at least halfway consumed). Turn the potatoes several times to ensure all sides make contact with the coals, and cook for at least 15 minutes. Remove the potatoes from the coals and let them rest until they are warm enough to handle safely. They will continue cooking while resting. Carefully peel the potatoes halfway and place them, skin-side down, in a foil boat or an oven-safe dish. Using a knife, cut the top of each potato in squares to easily mash them with a fork or potato masher. Add the butter to the mashed potatoes and return the foil boat/dish to the grill. At the same time, begin cooking the marinated skirt steak on the grill. Continue cooking the potatoes until the butter melts and the potato gets hot again. Remove both the steak and the potato from the grill. To the hot mashed potato, add the shredded cheese and mix until it melts and incorporates well. Add the Mexican crema and mix again. Chop the cooked steak into bite-sized pieces and place it on top of the cheesy potatoes.