- Calories 227
- Fat 11.4g
- Satfat 3.3g
- Monofat 6.3g
- Polyfat 1g
- Protein 19.9g
- Carbohydrate 11g
- Fiber 1.8g
- Cholesterol 48mg
- Iron 3.5mg
- Sodium 543mg
- Calcium 58mg
Grilled Skirt Steak and Roasted Tomatillo Sauce
Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multicolored cherry tomatoes, which add very few calories.
How to Make It
Step 1
Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.
Step 2
Preheat oven to 450°.
Step 3
Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.
Step 4
Preheat the grill to high heat.
Step 5
Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.
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jmeleeS's Review
Good recipe, but needed a few tweaks for us - I'll definitely make again, but as modified. The tomatillos didn't have a lot of heat, so I will definitely be adding more jalapeno next time, and I used fresh cilantro in lieu of the oregano in the marinade. We topped our sliced steak with avocado and tomatoes along with the sauce and I served with roasted corn on the cob. Really a great meal overall, and I'd make it again anytime. One thing to mention, I did not do the dried chile and the soak time - I just used a poblano pepper and I thought it worked well. I think I missed out on some smokiness though, so in the steak sauce marinade, I believe I will try some chopped chipolte pepper and adobo sauce. Looking forward to making again with a few tweaks - enjoy!
WheeBee's Review
This was a great way to use some tomatillos, although i only ended up using about 3 good sized tomatillos for this recipe. Roasting them with the onion and garlic gave the salsa a great smoky depth (i did roast everything about 5 mins extra accidentally though). It was easy to prepare and really tasty. I would serve this to company for a quick summer dinner.
JenniferNaomi's Review
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lizardstew's Review