Toasted Garlic and Tomatillo Covered Skirt Steak

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!

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2 Knorr Beef flavor bouillon cubes, crumbled*
1/2 tsp ground cumin
1 Tbsp lime juice
1 Tbsp olive oil
1 1/2 lbs skirt steak, cut into 4 pieces
4 large cloves garlic, unpeeled
1 large white onion, thinly sliced
1 can (14.78 oz) tomatillos, drained and chopped
3/4 cup water
2 small chipotle peppers in adobo, finely chopped


Combine 1 KnorrĀ® Beef flavor Bouillon Cube and next 3 ingredients. Rub steak with spice mixture set aside.

Cook garlic in a large nonstick skillet over medium-high heat about 10 minutes or until garlic is tender and skin is golden, turning occasionally. Remove garlic peel and finely chop set aside. Brown steak over high heat. Remove steak and warm. Add onion and tomatillos and cook over medium-high heat about 4 minutes or until onion is tender. Stir in water, remaining bouillon cube, peppers and reserved garlic and bring to a boil. Return steak to skillet, reduce heat and simmer about 5 minutes or until steak is desired doneness.

*Feel free to substitute 2 tablespoons Knorr Beef flavor Bouillon. Add half the Bouillon with steak-rub ingredients and remaining Bouillon with sauce.

Serve 4.