Name: Flank Steak with Tomatillo and Sweet Pepper Salsa
Ingredients: Mild Tomatillo and Sweet Pepper Sauce; 1 11⁄2- to 2-pound beef flank steak; 2 teaspoons olive oil plus extra for the grill; ¼ teaspoon salt (or to taste); ⅛ teaspoon freshly ground pepper (or to taste)

Flank Steak with Tomatillo and Sweet Pepper Salsa

Carne Asada con Salsa de Tomatillo y Chiles Dulce

Flavorful and economical flank steak is a mainstay in the cooking of northern Mexico. It's commonly seared on a griddle or grilled over coals and thinly sliced to serve with salsas, tortillas, and other condiments. Here, the steak is dressed up with a bright fresh salsa that's fancy enough for company. I serve refried black beans with the steak.

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Ingrediënten

Makes 4 servings

▢ Mild Tomatillo and Sweet Pepper Sauce
▢ 1 11⁄2- to 2-pound beef flank steak
▢ 2 teaspoons olive oil plus extra for the grill
▢ ¼ teaspoon salt or to taste
▢ ⅛ teaspoon freshly ground pepper or to taste

Instructies

Prepare the tomatillo salsa.
Then, trim the steak of excess fat and silver skin.
Season with salt and pepper.
Heat the oil in a large heavy skillet until almost smoking.
Put the steak in the pan and cook 5 to 6 minutes per side over medium-high heat until well seared on the outside and still pink and juicy inside for medium rate, or adjust time for desired doneness.
Transfer to a cutting board and let stand 5 minutes.
Carve across the grain into thin slices.
Serve with the salsa.

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Recipe Category Beef

Country Mexican

Flank Steak with Tomatillo and Sweet Pepper Salsa