with tomatillo salsa / green salad
- 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
- 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
- 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)
- Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Lettuce / Avocados - Prep as directed.
- Take steak out of the fridge while grill / oven heats up (about 20 minutes before cooking).
- 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.
- 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).
- 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.
- 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).
- Transfer steak to a cutting board and cover to keep warm. Rest steak for at least 5 minutes.
- 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.
- 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.
- Slice steak and serve with salsa spooned over top. Enjoy salad on the side.
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 all0 Helpful
soooo goooooood0 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.0 Helpful
Enjoyed this a lot!! The homemade salsa was very delicious, as was the corn. Would definitely make it again.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!0 Helpful
Skipped the homemade salsa for store bought to save time but definitely want to try it next time. Super tasty!!0 Helpful