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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Flank Steak with Salsa Verde Recipe

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This recipe for Flank Steak with Salsa Verde is from The Agostini/Parke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Marinade:
1/4 c Fresh Lime Juice
1/4 c Fresh Orange Juice
1/4 c Olive Oil
1 T coarsely chopped fresh Oregano
1 T coarsely chopped fresh Cilantro
1 T ground Cumin
1 T coarsely ground black pepper
2 cloves of finely chopped garlic

1.5-2 lbs flank steak

For Salsa Verde:
1 small yellow onion, cut into 1/2 in slices
3/4 lbs Tomatillo
1 Jalapeņo
2 cloves Garlic
1/2 c loosely pack fresh Cilantro
2 t Fresh Lime Juice
1 T Light brown sugar
1/2 t kosher salt
1/2 t ground black pepper
Directions:
Directions:
Marinade: Whisk together the marinade ingredients. Put the steak and marinade in a zip lock bag, and refrigerate for 2 to 4 hours, turning occasionally.

To make Salsa:
Brush both sides of onion with olive oil. Remove and discard the tomatillos husks and stems, rinse under water. Grill onion, tomatillos, and jalapeņo over direct medium heat until well marked and tender. Place the vegetables and remaining salsa ingredients in a food processor and pulse several times until you have a chunky salsa.

Remove the steak from the marinade and let stand at room temp at least 30 minutes prior to grilling.

Grill steak over direct medium heat until the internal temperature reaches 130 degrees, remove from grill and let stand for 5-10 minutes. Cut across the grain in 1/4 -1/2 inch slices and serve with warm salsa.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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