• Prep Time
    50 Mins
  • Cook Time
    0 Mins
  • Total Time
    50 Mins
  • The base number of servings for this recipe is 4
    OK

    Northeastern Beef Steak with Roasted Tomatillo and Three Chile Salsa

    Northeastern Mexican cuisine is finally getting the recognition it deserves for being deliciously flavorful but very simple. This fork-tender beef steak and salsa combo comes together in minutes and will wow your guests.


    Ingredients
    For the Salsa
    1
    pound
    medium tomatillos, husked and washed
    4
    cloves
    garlic, unpeeled
    1
    small onion, peeled and chopped coarsely
    1
    tablespoon
    dried piquin chiles, toasted
    3
    dried morita chiles, toasted
    6
    canica chiles, toasted
    1
    teaspoon
    kosher salt (or to taste)
    For the Beef
    2
    pounds
    beef tenderloin, butterflied and pounded to 1/4 inch thick
    2
    cloves
    garlic, minced
    *
    juice of 1 lime
    *
    Salt and pepper, to taste
    1
    teaspoon
    vegetable oil
    To Serve
    *
    flour tortillas, lime wedges, pinto beans in broth
    Directions
    For Salsa: roast whole tomatillos, unpeeled garlic and onion on a dry griddle, turning often, until charred and fragrant, about 10-15 minutes. Toast chiles on dry griddle until blistered and fragrant – be careful not to burn them, or they become bitter. Soak chiles in very hot water for 10 minutes until they are soft. Drain. Peel garlic and place all ingredients in blender container. Process until almost smooth. Add salt to taste. Reserve.
    For meat: butterfly beef pieces so they open like a book. Cover with plastic wrap and pound until they are ¼” thick. If pieces are too large, cut them in half or quarters. Rub meat pieces all over with lime juice and sprinkle them with salt and pepper. Let sit 5 minutes.
    Heat a cast iron griddle or pan over medium high heat and add 1 tsp vegetable oil. Cook meat pieces for 2-3 minutes per side. Remove meat to a cutting board and let rest 5 minutes. Serve immediately with salsa, lime wedges, whole beans and flour tortillas.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Beef

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