Flank Steak with Tomatillo and Sweet Pepper Salsa
Carne Asada con Salsa de Tomatillo y Chiles DulceFlavorful 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.
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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