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Ingredients

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Directions

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  • Heat a charcoal or gas grill until hot (you should barely be able to hold your hand 3 or 4 inches from the fire), or use a grill pan or medium-sized skillet on medium-high heat.

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  • Bring the steak to room temperature, pat dry with paper towels, trim fat from steak, and sprinkle both sides with salt and pepper.

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  • Meanwhile, husk, wash, and quarter the tomatillos. Put them in a food processor along with the garlic clove, shallot, cilantro, jalapeño pepper, lime juice, and 1/4 teaspoon each salt and freshly ground pepper. Cover and pulse until the mixture is puréed.

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  • Grill steak until nicely browned, 3 to 4 minutes per side. Move the meat to a cooler part of the grill and cook another 5 to 7 minutes, turning once. Cover and let rest for 5 minutes before cutting across the grain into thin slices. Serve drizzled with salsa.

Nutrition Facts

185 calories; 7 g total fat; 3 g saturated fat; 351 mg sodium. 4 g carbohydrates; 1 g fiber; 25 g protein;

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