Tart, fruity tomatillos make a delicious salsa that complements this Southwestern-inspired flank steak.
Cover and process until mixture is chopped.
Trim fat from steak.
Score both sides of the steak in a diamond pattern; set aside.
Sprinkle evenly over both sides of the steak.
For a charcoal grill, place the steak on the grill rack directly over medium coals.
(For a gas grill, preheat the grill.
Reduce heat to medium.
Place the steak on the grill rack over the heat.
Cover and grill as directed.)
Transfer the steak to a cutting board.
Cover loosely with foil; let stand for 5 minutes.
Thinly slice the steak diagonally across the grain.
Serve with the reserved tomatillo salsa.
If desired, sprinkle with queso fresco (or Monterey Jack).
When working with chile peppers, wear plastic or rubber gloves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
