Flank Steak With Tomatillo Salsa

Flank Steak With Tomatillo Salsa
Servings: 4 Prep 20 mins Grill 11 mins to 15 mins


  • 1 - 1 1/2 pounds beef flank steak
  • 4 tomatillos
  • 1 clove garlic
  • 2 tablespoons shallot
  • 1/2 cup cilantro, chopped
  • 1/2 small jalapeno chili pepper (optional)
  • 2 tablespoons lime juice
  • Salt and freshly ground pepper to taste

Make It

1. 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.

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

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

4. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 185, Fat, total (g): 7, sat. fat (g): 3, carb. (g): 4, fiber (g): 1, pro. (g): 25, sodium (mg): 351, Percent Daily Values are based on a 2,000 calorie diet.