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Recipe Summary

prep:
20 mins
grill:
6 mins
stand:
5 mins
total:
31 mins
Servings:
4
Yield:
2 cups salsa
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 10g; cholesterol 74mg; saturated fat 4g; carbohydrates 5g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 25g; vitamin a 349.5IU; vitamin c 11mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 16.6mcg; vitamin b12 4.3mcg; sodium 566mg; potassium 600mg; calcium 19mg; iron 3mg.
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