Serves 4 to 6
- Active time:30 min
- Start to finish:45 min
October 2008
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos’ raw brightness.
For tomatillo salsa
-
4
pasillas de Oaxaca (dried smoked chiles), wiped clean
-
1
lb
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
For steaks and tomatillo salad
-
1/4
cup
vegetable oil, divided
-
3/4
teaspoon
ground cumin
-
1 3/4
lb
skirt steak, halved
-
1/2
lb
fresh tomatillos, husked and rinsed
-
1
cup
cilantro leaves
-
2
teaspoons
finely chopped shallot
-
2
teaspoons
fresh lime juice
Make salsa:
-
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.
-
Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 tsp salt in a blender until smooth, about 1 minute.
-
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.
Grill steaks:
-
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see “
Grilling Procedure.”
-
Whisk together 2 Tbsp oil, cumin, 1 1/2 tsp salt, and 1 tsp pepper, then coat steaks.
-
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.
Make salad while steaks rest:
-
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 Tbsp oil, and salt and pepper to taste.
-
Cut steaks into serving pieces and top with salsa and salad.
Cooks’ notes: - Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat, 4 to 10 minutes for medium-rare.
- Salsa (not salad) can be made 1 day ahead and chilled. Rewarm before serving.
- We’ve also got a web-exclusive recipe using the leftover brown sugar.
