Flank Steak with Tomatillo Salsa Verde

July 18, 2011
0 Ratings
  • Serves 4
Author Notes

This is a great dish for summertime grilling. The tomatillo salsa complements the steak perfectly. But beware, it has some kick to it, so if you're not a fan of heat, remove the seeds from the jalapeño before adding it in. —MissNortho

What You'll Need
  • Flank Steak
  • 16-24 oz flank steak
  • 1 yellow onion, quartered
  • 2 cloves garlic
  • 1/2 cup chili sauce
  • 2 chipotle chiles in adobo sauce
  • 1 cup olive oil
  • 1 cup freshly squeezed lime juice
  • 1/2 cup brown sugar
  • 2 tablespoons ground cumin
  • 2 teaspoons corriander seed
  • 1 dash Tabasco (optional)
  • Tomatillo Salsa Verde
  • 1 pound fresh tomatillos, husked, rinsed and quartered
  • 1 fresh jalapeño, chopped
  • 1/2 large white onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  1. Flank Steak
  2. To prepare the flank steak mix all of the ingredients except the steak together in a large bowl.
  3. Transfer the mixture to a plastic Ziploc bag and add the steak. Marinate in the fridge for at least 2 hours and up to 12 hours. I recommend marinating the meat for the maximum time, if possible, to really let the flavors set in.
  4. Remove steak from the marinade and grill on medium/high heat for 4-6 minutes per side (for medium rare).
  5. Allow the meat to sit for 5-7 minutes after removing from the grill to allow the juices to settle.
  6. Slice against the grain and top with tomatillo salsa to serve.
  1. Tomatillo Salsa Verde
  2. Coarsely puree tomatillos, jalapeño, onion, garlic, water, salt and lime juice in a blender until relatively smooth (mixture will still be a little chunky).
  3. Transfer mixture to a small saucepot and simmer, stirring occasionally for about 15 minutes. This allows the moisture released from the tomatillos to cook down.
  4. Transfer mixture to a bowl and cool to room temperature or refrigerate to chill.
  5. Stir in cilantro, cumin and lime juice and salt to taste.
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