A touch of green! – Salsa Verde Flank Steak

Fresh and Easy Recipe

Grilling Out

We have really been enjoying Salsa Verde with our Grilled Steak this summer, and thought it was time to share this magical touch of green!  This Mexican style Salsa Verde uses green Tomatilios (not to be confused with green tomatoes). These fruits are wonderful, however, the skins can be a little tough so they need to be blanched or roasted before adding to the salsa Verde…little tip!

The recipe can be made chunky style (chopping all the ingredients by hand) or smooth by using the food processor or Vitamix to blend. Either way, it’s really fresh and delicious, and a good way to enjoy the last few weeks’ of grilling season.  Adding just a touch of Kerrygold Garlic and Herb butter to the resting flank steaks adds to the love (making this an Irish Mexican style recipe).  As always Enjoy!

Flank Steak with Salsa Verde (Mexican Style influence)

(recipe serves 4 people)

(for the steak)

  • 1 ½ to 2 Lbs Flank Steak (room temperature)
  • Salt and pepper and olive oil
  • 1oz kerrygold garlic and herb butter
  • (for the salsa verde)
  • 1 Lb (about 5) tomatillos (husked and washed)
  • 2-3 Serrano peppers or jalepeno peppers
  • ½ small onion (chopped)
  • 1 garlic clove
  • ½ tsp cumin
  • 1 bunch of cilantro
  • juice of 1 lime
  • 1 kosher salt and freshly ground black pepper

How to make it

  1. Preheat the grill to 400 degrees F. Season the room temperature flank steak with salt and pepper and drizzle with a little olive oil.  Cook the steaks for about 4-5 minutes on each side for medium cooked and juicy and a few minutes longer for well done (depending on the thickness of the meat).
  2. While the meat is cooking make the salsa. Place the tomatillos in a small saucepan with just enough water to cover them and gently simmer for 5 minutes just to soften.  Remove from the heat and place in an ice bath.
  3. In a food processor add the tomatoes, onion, peppers, garlic, cumin, lime and salt and pepper and pulse until smooth.
  4. Remove the steak from the grill and place on a platter to rest for 6-7 minutes. Spread the Kerrygold butter on the steak while it is resting.Slice the steak against the grain at an angle and then spoon over the Salsa Verde.

Judie the Irish foodie

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