Grilled Skirt Steak with Fresh Tomatillo Salad

So, this was the sitch at the ol’ bachelorette pad last night.

Not bad, right?

Warm fire, cold beer.  Winter coziness, and the last sign of summer still in my fridge.  It’s a beautiful study in contrasts, really, which is why I bring it up now.  Because I have a dish for you that is also a fantastic merging of opposites:

Boom.

Rich steak and a tart, fresh, crunchy, super green salad.  Tomatillos are still around!  Go round ‘em up, cowgirls and cowboys.  You have a delicious dinner to make!

It’s not a big deal or anything, but I’ve never really made steak.  I am not much of a steak eater, but I have to admit that I felt something was missing from my repertoire, you know?  Well, no longer.

Steak isn’t rocket science.  Not even close…  Not even lemon battery science.  Meat and heat is a very simple formula.  When it comes to skirt steak, specifically, the lowdown is: it’s a flavorful, rich cut.   It’s thin and needs to be cooked as quickly as possible, which means over as intense a heat as you can get.  Then, a 10-minute rest under a foil tent, and voila.  Congrats–you are a steak jedi.

That is a lot of meat, you guys.  I’m gonna be working hard to finish it over the next, oh, month.

…But the accompanying salad was gone in a flash.  Have you ever had tomatillos raw?  It’s tart, fresh heaven, and with a little lime juice and a lot of cilantro, it’s the perfect foil for the richness of charred, juicy steak.

The original recipe also included a tomatillo/dried chile salsa, which I made, but honestly?  Unnecessary.  It was fairly good and all, but skipping that step and doubling up on the salad makes this a very quick and very delicious meal.  I don’t mind fuss, but I think simplicity is often best.

That’s why, before passing the recipe on to you, I’m halving the meat and doubling the salad, and I don’t even think you’ll mind.  For serious.

(13!)

Grilled Skirt Steak with Fresh Tomatillo Salad
(adapted from Epicurious)

1/4 cup vegetable oil, divided
3/4 teaspoon ground cumin
1 pound skirt steak
1 pound fresh tomatillos, husked and rinsed
2 cups cilantro leaves, loosely packed
1 1/2 tablespoons finely chopped shallot
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper

Combine 2 tablespoons of the oil with the cumin and a teaspoon each of salt and pepper.  Coat the steaks in the mixture, oil your grill rack, and preheat grill to high.

When grill is very hot, grill steaks, turning once, until grill marks appear, around 4-6 minutes for medium-rare.  Transfer to plate or cutting board and loosely cover with foil, letting the steaks rest for about 10 minutes.

Meanwhile, make the salad: thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons of vegetable oil, and salt and pepper to taste.

If you haven’t already, cut the steaks into serving-size pieces and serve alongside salad.  Serves 3-4.

8 Responses to Grilled Skirt Steak with Fresh Tomatillo Salad

  1. Too funny! when I looked at the photo of the steak, I thought, “Man, I wonder if she had company?”, and then – you made your comment. . . . It IS a lot of steak! Good in some pepper-jack quesadillas though, huh? I have cooked plenty of steak through the years, but never ever dealt with a tomatillo. Definitely tempted now! I’ll have to see if we have them here. Looks super delicious!

    • Mmmm, pepperjack. So far I’ve put it on salad, into leftover pho, made a wrap with caramelized onions… Still have a ways to go!

  2. Hey! First time on your blog- I saw you were featured on the Top 9 with your beet recipe! Congrats!! I love love love skirt steak, and I cook with it sooo often. I have never thought to eat tomatillos raw but if you endorse it, I must try! Nice to meet you!

  3. Thanks for stopping by my blog! This looks–and sounds–amazing! I’m a huge fan of tomatillos and steak is never a bad thing either. =)

  4. Is that chimichuri?

  5. Also, do you think I could do this with a cast iron skillet? I don’t have a grill.

    • Yeah! Just get it as hot as possible. And no, it’s not chimichurri–it’s this roasted chile and tomatillo salsa that was part of the original recipe. If you follow that link, you can see it. I left it out of mine, because I think it’s really great as it is with just the steak and salad.

      Let me know how it goes if you do make it!