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Grilled Steak
with tomatillo salsa / green salad

Active: 45 min Total: 45 min
Charred aromatics are blended into an incredibly flavorful salsa for this summery meal with Mexican-inspired flavors.
Tags

Ingredients

Metric
Servings:
4
Grilled Skirt Steak with Tomatillo Salsa:
  • Onions, medium - 1/2, peeled and quartered
  • Tomatillos - 8 oz, quartered
  • Jalapenos - 1, halved (seeds removed for less heat)
  • Garlic - 1 clove, peeled
  • Steak, skirt - 1 lb (sub flank or hanger)
  • Cilantro leaves - 1/4 cup
  • Lime juice - 2 tsp
Green Salad with Tangy Paprika Vinaigrette:
  • Lettuce, romaine - 2 hearts, chopped
  • Avocados - 1, chopped
  • Vinegar, red wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Paprika, smoked - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

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Prep

  1. Onions / Tomatillos / Jalapenos / Garlic - Prep as directed and combine. (Remove jalapeno seeds if you’d like the salsa less spicy.) (Can be done up to 5 days ahead)
  2. Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Lettuce / Avocados - Prep as directed.

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Make

  1. Take steak out of the fridge while grill / oven heats up (about 20 minutes before cooking).
  2. If cooking on a grill: Preheat grill to 500F / 260C degrees keeping one half over direct heat and one half over indirect heat. Clean grates and brush with some oil. Place onions, tomatillos, and jalapenos over direct heat (use a grill basket if you have one). Cook, turning every few minutes until lightly charred. Set aside.
  3. If cooking on a grill: Transfer steak to grill over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  4. If cooking on stovetop / oven: Turn on oven’s broiler. Spread onions, tomatillos, and jalapenos out on a sheet pan. Broil aromatics, turning every few minutes, until lightly charred on all sides. Set aside.
  5. If cooking on stovetop / oven: While aromatics broil, heat grill pan over medium-high heat. Brush with some cooking oil. Place steak onto hot grill pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~5 minutes); Well-done: 160F / 71C degrees (~7 minutes).
  6. Transfer steak to a cutting board and cover to keep warm. Rest steak for at least 5 minutes.
  7. While steak rests, combine onions, tomatillos, jalapenos, and garlic in a blender or food processor. Blend until roughly chopped. Add cilantro leaves and lime juice and continue to pulse until finely chopped. Add more lime juice if you’d like and season with some salt and pepper.
  8. In a large mixing bowl, whisk together vinegar, mustard, and smoked paprika. Add olive oil while whisking. Top vinaigrette with lettuce, avocados, and pepitas. (You can add a spoonful of salsa to give it even more flavor.) Toss everything together right before serving.
  9. Slice steak and serve with salsa spooned over top. Enjoy salad on the side.

Nutrition Facts

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Reviews

Ratings

Original (56)
Gluten-free (4)
Paleo (6)
Vegetarian (16)

30 reviews

Food tasted good glad I had the chance to experience different flavors after being in a food rut but I should have read the directions and did the prep earlier then the night of cause I took a bit longer to cook it all

By: Don
Posted: May 25, 2018
Diet: Original
0 Helpful

soooo goooooood

By: ali
Posted: May 23, 2018
Diet: Vegetarian
0 Helpful

I was very nervous about making this meal since I'm not a steak person. Plus, the only way I'd ever fixed corn was to boil it. Loved everything and the family left nothing but a little salsa for leftovers. However, next time I'm going to make the salsa ahead of time.

By: Veronica
Posted: May 18, 2018
Diet: Original
0 Helpful

Enjoyed this a lot!! The homemade salsa was very delicious, as was the corn. Would definitely make it again.

By: Chris
Posted: May 17, 2018
Diet: Vegetarian
0 Helpful

made it all in a single cast iton skillet- first salsa, then steak, then corn, then i sliced the steak and moved it around in the pan. delicious!

By: Brooke
Posted: May 17, 2018
Diet: Original
0 Helpful

Skipped the homemade salsa for store bought to save time but definitely want to try it next time. Super tasty!!

By: Kelsey
Posted: May 16, 2018
Diet: Paleo
0 Helpful