Flank Steak With Tomatillo Salsa Verde Recipe

Name: Flank Steak With Tomatillo Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Flank Steak; 16-24 oz flank steak; 1 yellow onion, quartered; 2 cloves garlic; 1/2 cup chili sauce; 2 chipotle chiles in adobo sauce; 1 cup olive oil; 1 cup freshly squeezed lime juice; 1/2 cup brown sugar; 2 tablespoons ground cumin; 2 teaspoons corriander seed; 1 dash Tabasco (optional); Tomatillo Salsa Verde; 1 pound fresh tomatillos, husked, rinsed and quartered; 1 fresh jalapeno, chopped; 1/2 large white onion, coarsely chopped; 2 cloves garlic, chopped; 1/2 cup water; 1 teaspoon salt; 1/2 cup fresh cilantro, chopped; 1 tablespoon fresh lime juice; 1 teaspoon ground cumin

Servings: persons

Flank Steak
16-24 oz flank steak
1 yellow onion, quartered
2 cloves garlic
1/2 cup chili sauce
2 chipotle chiles in adobo sauce
1 cup olive oil
1 cup freshly squeezed lime juice
1/2 cup brown sugar
2 tablespoons ground cumin
2 teaspoons corriander seed
1 dash Tabasco (optional)
Tomatillo Salsa Verde
1 pound fresh tomatillos, husked, rinsed and quartered
1 fresh jalapeno, chopped
1/2 large white onion, coarsely chopped
2 cloves garlic, chopped
1/2 cup water
1 teaspoon salt
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon ground cumin

1
To prepare the flank steak mix all of the ingredients except the steak together in a large bowl.
2
Transfer the mixture to a plastic Ziploc bag and add the steak. Marinate in the fridge for at least 2 hours and up to 12 hours. I recommend marinating the meat for the maximum time, if possible, to really let the flavors set in.
3
Remove steak from the marinade and grill on medium/high heat for 4-6 minutes per side (for medium rare).
4
Allow the meat to sit for 5-7 minutes after removing from the grill to allow the juices to settle.
5
Slice against the grain and top with tomatillo salsa to serve.
6
Coarsely puree tomatillos, jalapeno, onion, garlic, water, salt and lime juice in a blender until relatively smooth (mixture will still be a little chunky).
7
Transfer mixture to a small saucepot and simmer, stirring occasionally for about 15 minutes. This allows the moisture released from the tomatillos to cook down.
8
Transfer mixture to a bowl and cool to room temperature or refrigerate to chill.
9
Stir in cilantro, cumin and lime juice and salt to taste.

1797

kcal

Calories

134

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Flank Steak, 16-24 oz flank steak, 1 yellow onion, quartered, 2 cloves garlic, and more.

Yes, Flank Steak With Tomatillo Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Flank Steak With Tomatillo Salsa Verde

How did you like this recipe?

Frequently Asked Questions