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Grilled Steak with Roasted Tomatillo Salsa

August 14, 2015 Filed Under: Meat Meals, Recipes

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Grilled Steak and Roasted Tomatillo Salsa

  • Prep Time: 35
  • Cook Time: 45
  • Total Time: 1 hour 20 minutes
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Ingredients

Scale
  • Large onion (1lb) peeled and cut lengthwise into wedges, leaving root ends intact
  • 1/4 cup EVOO
  • Salt and freshly ground pepper
  • 1/4 cup balsamic vinegar
  • 1/3 cup fresh lime juice
  • Your Portion of skirt steak
  • 1 Tbs ancho chili powder
  • 1 Tbs ground cumin
  • 1 tsp ground coriander
  • Flour tortillas (optional)
  • 1 1/2 cups fresh cilantro
  • Metal skewers

Salsa

  • Fresh tomatillos
  • 10 fresh serrano chiles
  • 6 garlic cloves, unpeeled
  • Onion, cut into wedges
  • 1 cup fresh cilantro leaves
  • 1 Tbs plus 1 tsp salt
  • 2 tsps freshly squeezed lime juice

Instructions

  1. Prepare grill for cooking. Thread onions onto skewers (or put in grill basket), then brush with 1 Tbs oil and with salt and pepper. When fire is medium-hot (i.e., you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar in a bowl. Season with salt and pepper.
  2. While onions are grilling, stir together the lime juice and remaining 3 Tbs oil on a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
  3. Pat steak dry, then rub with chile powder, cumin and coriander and season with salt and pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
  4. If you’re going the tortilla route, while steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
  5. Salsa
  6. Preheat broiler. Remove husks from the fresh tomatillos and rinse under warm water to remove stickiness. Broil fresh tomatillos, chiles, garlic, and onion on rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 8 minutes.
  7. Peel garlic and pull off tops of chiles. Puree all ingredients in a food processor or blender.

Notes

  • Not Included in Large Real Food Box: Olive Oil, Salt, Ground Pepper, Balsamic vinegar, Ancho chili powder, Cumin, Coriander, Flour Tortillas (optional)

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