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Grilled Skirt Steaks with Tomatillos Two Ways

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Grilled Skirt Steaks with Tomatillos Two Ways

Grilled Skirt Steaks with Tomatillos Two Ways

amanda

Equipment

  • - Grilling Griddle or Skillet: ideal for grilling steaks, enhancing cooking and presentation

  • - Meat Thermometer: provides precise temperature control to ensure desired doneness of the skirt steak

  • - Cast Iron Skillet: enhances flavor and withstands high heat, suitable for grilling

  • - Tomatillo Pullers: easy way to peel tomatillos without damaging them

  • - Grilling Gloves: protect hands while handling hot steaks and cookware

  • - Grill Brush: for cleaning the grill surface before cooking

  • - Spatula with long handle: useful for flipping meat or vegetables on a griddle or skillet

  • - Kitchen Scissors: can cut tomatillos and other ingredients easily

  • - Digital Skin Sensor: to check the thickness of steaks, ensuring uniform cooking

  • - Airtight Containers: for storage and transportation of fresh tomatillos or prepped meal components

Ingredients

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean

  • 1 pound fresh tomatillos, husked and rinsed, then quartered

  • 1 cup packed cilantro sprigs

  • 2 garlic cloves

  • 1 tablespoon packed dark brown sugar

  • 1 teaspoon molasses (not blackstrap)

  • 1/2 teaspoon ground cumin

  • 1/3 cup vegetable oil

  • 1/4 cup vegetable oil, divided

  • 3/4 teaspoon ground cumin

  • 1 3/4 pounds skirt steak, halved

  • 1/2 pound fresh tomatillos, husked and rinsed

  • 1 cup cilantro leaves

  • 2 teaspoons finely chopped shallot

  • 2 teaspoons fresh lime juice

Instructions

1

Instruction 1

Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
2

Instruction 2

Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
3

Instruction 3

Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
4

Instruction 4

Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
5

Instruction 5

Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
6

Instruction 6

Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
7

Instruction 7

Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
8

Instruction 8

Cut steaks into serving pieces and top with salsa and salad.
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