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southwest flank steak recipe

Written on Monday, August 29, 2016 | 9:53:00 PM




makes: 4 servings (4 ounces cooked beef, ¼ cup salsa, and 1 tablespoon queso fresco each)

prep: 20 minutes         grill: 17 minutes       stand: 5 minutes

Ingredients : 
- 4 medium tomatillos, husked, rinsed, and coarsely chopped
- ¼ cup snipped fresh cilantro
- 1 medium fresh jalapeño chile pepper, seeded and finely chopped (see tip)
- 1 clove garlic, minced
- 1⁄8 teaspoon salt
- 1 1¼- to 1½-pound beef flank steak, cut 1 inch thick
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1⁄8 teaspoon salt
- ¼ cup crumbled queso fresco or shredded Monterey Jack cheese (1 ounce) (optional)

Preparation Method :
1) For tomatillo salsa, in a food processor combine tomatillos, cilantro, jalapeño, garlic, and 1⁄8 teaspoon salt. Cover and process with several on/off turns until mixture is chopped. Set aside.

2) Trim fat from steak. Score both sides of steak in a diamond pattern; set aside. In a small bowl stir together chili powder, cumin, garlic powder, black pepper, and 1⁄8 teaspoon salt. Sprinkle evenly over both sides of steak.

3) For a charcoal grill, place steak on the grill rack directly over medium coals. Grill, uncovered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as directed.)

4) Transfer steak to a cutting board. Cover loosely with foil; let stand for 5 minutes. Thinly slice steak diagonally across the grain. Serve with tomatillo salsa. If desired, sprinkle with queso fresco.

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