Grilled Skirt Steaks with Tomatillos Two Ways |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness. 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 |
Directions:
1. 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.
2. Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
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. Grill steaks: Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
5. Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
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. Make salad while steaks rest: Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
8. Cut steaks into serving pieces and top with salsa and salad.
9. 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.
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