For the steak: Preheat a grill over high heat. Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Rub into the steak and set aside to come to room temperature.
Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes. Flip and cook for another 2 minutes for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest.
For the tomatillo salsa: Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes. Flip and continue to char on the other side, another 2 minutes. Remove them from the grill and add them to a bowl. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature. Add the mixture to a blender and puree until slightly chunky. Taste and season with salt and pepper, to taste, if needed.
For the Lime Creme Fraiche: To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Taste and season, if needed. Set aside.
For the corn tortillas: To a medium bowl, add the masa harina, lard, and water. Stir until the mixture forms a ball. Set aside to rest briefly.
Put 2 pieces of waxed paper between a tortilla press. Put a small golf ball-sized piece of tortilla dough onto the waxed paper and press to flatten. Add a tablespoon of lard to a heated cast iron pan over medium heat and swirl to melt. Remove the tortilla from the waxed paper and add it to the pan. Allow it to cook until slightly toasted on the bottom and the edges start to curl. Flip and cook for a brief moment. Remove to a plate. Repeat with remaining dough.
For plating each of the "build your own taco" plate: Put 3 tortillas onto each plate. Add some of the sliced steak and top with some of the tomatillo salsa. Serve the lime creme fraiche and the cilantro leaves on the side.
Recipe courtesy of Michael Symon