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1
Combine the tomatillos, jalapeno, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor.
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2
Puree until smooth.
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3
Check for seasoning and adjust if necessary.
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4
Preheat a grill to medium-high.
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5
Season the meat generously with salt and pepper.
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6
Brush the grill grates with some olive oil.
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7
(If using a grill pan, place over high heat and add 2 tablespoons of olive oil.)
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8
Grill the meat to your desired doneness, about 4 minutes per side for medium.
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9
Remove from the heat and allow to rest for 5 minutes.
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10
Slice the other half of the avocado (see Cooking Notes) and place it on a platter along with the radish wedges.
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11
Sprinkle with lime juice and season with salt and pepper.
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12
Garnish with sprigs of cilantro.
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13
Serve the steaks accompanied by the salsa verde and the avocado and radish salad.
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14
INGREDIENTS
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15
Sirloin
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16
Sirloin is a great grilling steak, but feel free to use your favorite cut.
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17
Slicing an Avocado
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18
The easiest way to slice an avocado is in its skin.
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19
But first you have to slice it in half.
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20
Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter.
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21
Twist the avocado open by gently pulling on each half.
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22
Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed.
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23
Twist the knife a bit to dislodge the seed.
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24
Discard.
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25
Finally, slice the avocado by taking the tip of your knife and drawing straight lines across the avocado flesh.
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26
Keep in mind, the tighter the lines, the thinner the slice.
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27
Make sure the tip of the knife reaches the skin of the avocado.
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28
Use a spoon to scoop out the sliced avocado.
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29
TECHNIQUES
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30
Indoor Grilling
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31
Grill pans offer a good alternative to grilling outdoors.
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32
If you do not have one, just sear the meat in a cast-iron or stainless steel pan.
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33
ADVANCE PREPARATION
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34
The sauce can be made up to a day in advance.
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35
The avocado will not turn the sauce brown because the tomatillos are acidic enough to prevent the discoloration.
