Ingredients
Scale
- 1 lb skirt steak
- 1 tbsp blackening spice
- 6 tomatillos
- 4 garlic cloves
- 3 green onions
- 10-12 cherry tomatoes
- 1 tsp black peppercorns
- 2 tsp salt
- 1/4 C olive oil
- 1 C chopped cilantro
- 2 limes
Instructions
- Preheat oven to 400°.
- Cut tomatillos in half and green onions in thirds. Place in a bowl with garlic, peppercorns and oil. Toss to coat with oil.
- Transfer to baking sheet along with the cherry tomatoes.
- Roast in oven for 6-8 minutes.
- Remove from oven and allow to cool.
- While the veggies are roasting, coat the steak with the blackening spice and grill for 3 minutes on each side.
- Remove from grill and allow to rest for 5 minutes.
- Place 3/4 of the cilantro along with the roasted veggies except for the tomatoes in a food processor and plus 4-5 times. You want it to have some chunks to it.
- Add juice from one lime and salt and stir.
- To slice the steak, find the grain of the meat and cut against it in 1/4 inch strips and place on serving plate.
- Pour sauce down the middle and garnish with tomatoes and remaining cilantro.
- Serve while warm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: grilling
- Method: n/a
- Cuisine: southwestern
Nutrition
- Serving Size: 4 ounces
- Calories: 451
- Sugar: 5.4 g
- Sodium: 1277.8 mg
- Fat: 31.1 g
- Carbohydrates: 17.7 g
- Protein: 29.3 g
- Cholesterol: 103.1 mg