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:
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.
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.