Grilled Skirt Steaks with Tomatillos Two Ways

Ingredients for Grilled Skirt Steaks with Tomatillos Two Ways

• 4 pasillas de Oaxaca (dried smoked chillies), wiped clean

• 450g fresh tomatillos, husked and rinsed, then quartered

• 1 cup packed coriander sprigs

• 2 garlic cloves

• 1 tablespoon packed dark brown sugar

• 1 teaspoon molasses (not blackstrap)

• 1/2 teaspoons ground cumin

• 80ml vegetable oil

• 60ml vegetable oil, divided

• 3/4 teaspoons ground cumin

• 800g skirt steak, halved

• 230g fresh tomatillos, husked and rinsed

• 1 cup coriander leaves

• 2 teaspoons finely chopped shallot

• 2 teaspoons fresh lime juice

How to make Grilled Skirt Steaks with Tomatillos Two Ways

Slit chillies lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chillies, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 1 minute. Cover chillies with hot water in a bowl and soak until softened, about 20 minutes, then drain.

Purée chillies, tomatillos, coriander, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.

Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.

Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.

Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 teaspoon pepper, then coat steaks.

Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.

Thinly slice tomatillos and toss with coriander, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.

Cut steaks into serving pieces and top with salsa and salad.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.