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
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Ingredients
- Flank Steak
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16-24 oz
flank steak
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1
yellow onion, quartered
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2
cloves garlic
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1/2 cup
chili sauce
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2
chipotle chiles in adobo sauce
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1 cup
olive oil
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1 cup
freshly squeezed lime juice
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1/2 cup
brown sugar
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2 tablespoons
ground cumin
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2 teaspoons
corriander seed
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1 dash
Tabasco (optional)
- Tomatillo Salsa Verde
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1 pound
fresh tomatillos, husked, rinsed and quartered
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1
fresh jalapeño, chopped
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1/2
large white onion, coarsely chopped
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2
cloves garlic, chopped
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1/2 cup
water
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1 teaspoon
salt
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1/2 cup
fresh cilantro, chopped
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1 tablespoon
fresh lime juice
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1 teaspoon
ground cumin
Directions
- Flank Steak
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To prepare the flank steak mix all of the ingredients except the steak together in a large bowl.
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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.
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Remove steak from the marinade and grill on medium/high heat for 4-6 minutes per side (for medium rare).
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Allow the meat to sit for 5-7 minutes after removing from the grill to allow the juices to settle.
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Slice against the grain and top with tomatillo salsa to serve.
- Tomatillo Salsa Verde
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Coarsely puree tomatillos, jalapeño, onion, garlic, water, salt and lime juice in a blender until relatively smooth (mixture will still be a little chunky).
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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.
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Transfer mixture to a bowl and cool to room temperature or refrigerate to chill.
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Stir in cilantro, cumin and lime juice and salt to taste.
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