Ingredient Checklist


Instructions Checklist
  • In a food processor, combine the tomatillos, onion, jalapeno, and cilantro; cover and process until smooth. Stir in lime juice and salt and pepper to taste. Set aside.

  • Heat a grill or grill pan to medium-high. Pat the steak dry with paper towel. With one hand, scoop up 1 teaspoon salt and hold it 6 to 8 inches above the steak. Sprinkle the salt evenly across the steak then flip it over and repeat. Holding the salt above the steak allows for more even spreading and a light, thorough coating.

  • Place the salted steak on the grill and cook for about 3 minutes on each side or until cooked to desired doneness. Remove the steak from the grill and let rest for 5 minutes. Slice against the grain and serve drizzled with the reserved salsa. Cover and chill any remaining salsa up to 1 week.

Nutrition Facts

209 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 74 mg cholesterol; 566 mg sodium. 600 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 25 g protein; 0 g trans fatty acid; 349 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 17 mcg folate; 4 mcg vitamin b12; 19 mg calcium; 3 mg iron;