Grilled Steak with Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
2 lb quality steak
1 lb tomatillos
1/2 c EVOO
1/2 c fresh basil, minced
1/2 c fresh cilantro, minced
1/4 c white onion, fine diced
juice of 1 plump lemon
Salt to taste
Instructions:
Serves 6.
For the perfect steak- first season the meat with ground black pepper and allow to come to room temp for about 30 mins.
Next: heat your grill and get it HOT. Sear the meat for 1-3 mins on each side to get that heavenly umami flavor. Not sure about the sealing juices thing- there is debate on that- but to be sure- DO NOT press down on your meat as it cooks and DO NOT pierce it with a fork to turn it- use a spatula or tongs.
After the sear move the meat to a lower temperature area of the grill and close the lid. Allow it to slowly “bake” for another 5 minutes- longer for medium or well done.
Poke the meat for doneness. If it feels springy, it’s still on the rare side. If it yields some but still has some bounce, it’s medium range. If it is so tight it slaps you back when you poke it- you’ve reached well done.
Allow the meat to rest for a good 5 mins before slicing.
For the salsa, simply combine everything in a bowl and stir together. You can make this earlier in the day and allow it to marinate a bit. Just serve it at room temperature, not too cold or straight from the fridge.
From astackofdishes.com