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1
In a blender or mini processor, blend the cumin with 1 tablespoon of water.
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2
Add the olive oil and blend for 3 minutes.
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3
Transfer to a bowl and let the cumin oil stand for at least 30 minutes or up to 1 day.
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4
Strain the oil through a tea strainer or a cheesecloth-lined sieve.
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5
Put the vinegar in a bowl and whisk in 1/3 cup of the cumin oil in a steady stream.
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6
Season with salt and pepper.
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7
Heat a grill pan or large cast-iron skillet.
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8
Season the steak on both sides with salt and pepper and grill or panfry over high heat, turning once, until browned, about 3 1/2 minutes per side for medium-rare.
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9
Transfer the steak to a carving board and let rest for 10 minutes.
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10
Pour the buttermilk into a shallow bowl and season with salt and pepper.
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11
In another shallow bowl, combine the cornmeal and flour and season with salt and pepper.
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12
Dip the tomatillo slices in the buttermilk, then coat them on both sides with the cornmeal mixture.
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13
Melt the butter in the olive oil in a large skillet.
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14
Add the tomatillos and fry over moderate heat, turning once, until golden and crisp, about 2 minutes per side.
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15
Transfer to a paper towel-lined plate and keep warm.
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16
In a bowl, toss the mesclun with half of the cumin vinaigrette and divide among 4 plates.
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17
Thinly slice the steak against the grain.
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18
Fan the steak slices on the greens and arrange the fried tomatillos alongside.
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19
Drizzle the remaining vinaigrette over the salads and serve.
