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Recipe Summary

prep:
20 mins
grill:
11 mins
total:
31 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

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