Grilled Skirt Steaks with Tomatillos Two Ways

Name: Grilled Skirt Steaks with Tomatillos Two Ways
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters packed cilantro sprigs; 237 milliliters cilantro leaves; 1 Tbsp packed dark brown sugar; 2 garlic cloves; 1 teaspoons ground cumin; 2 teaspoons fresh lime juice; 1 teaspoon molasses (not blackstrap); 4 pasillas de Oaxaca (dried smoked chiles), wiped clean; 2 teaspoons finely chopped shallot; 794 grams skirt steak, halved; 227 grams fresh tomatillos, husked and rinsed; 59 milliliters vegetable oil, divided

Grilled Skirt Steaks with Tomatillos Two Ways might be just the main course you are searching for. One portion of this dish contains about 29g of protein, 20g of fat, and a total of 311 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It is perfect for The Fourth Of July. Head to the store and pick up cilantro sprigs, shallot, lime juice, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Slit chiles lengthwise, then stem and seed.

Ingredients you will need

Chili Pepper

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

Ingredients you will need

Chili Pepper

Toast

Water

Equipment you will use

Frying Pan

Tongs

Bowl

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

Ingredients you will need

Brown Sugar

Tomatillos

Cilantro

Molasses

Chili Pepper

Garlic

Cumin

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Salsa

Cooking Oil

Equipment you will use

Frying Pan

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

Equipment you will use

Grill

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

Ingredients you will need

Pepper

Steak

Cumin

Salt

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Grill

Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Aluminum Foil

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

Ingredients you will need

Salt And Pepper

Lime Juice

Tomatillos

Cilantro

Shallot

Cooking Oil

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

Ingredients you will need

Steak

Salsa

•Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat, 4 to 10 minutes for medium-rare.•Salsa (not salad) can be made 1 day ahead and chilled. Rewarm before serving.

Ingredients you will need

Steak

Salsa

Equipment you will use

Grill Pan

Equipment

Ingredients

Servings:

237milliliters

packed cilantro sprigs 237milliliters

cilantro leaves 1Tbsp

packed dark brown sugar 2

garlic cloves 1teaspoons

ground cumin 2teaspoons

fresh lime juice 1teaspoon

molasses (not blackstrap)4

pasillas de Oaxaca (dried smoked chiles), wiped clean 2teaspoons

finely chopped shallot 794grams

skirt steak, halved 227grams

fresh tomatillos, husked and rinsed 59milliliters

vegetable oil, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Darioush Signature Merlot. It has 4.2 out of 5 stars and a bottle costs about 69 dollars.