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Categories:
shrimp chiles tomatoes garlic onion virgin oil white wine ingredients salsa extra-virgin olive oil coarse kosher salt freshly ground pepper salsa red onion peppers lime juice rice vinegar brown sugar salt
Viewed: 88 - Published at: 7 years agoIngredients
- Shrimp Ingredients:
- 3 chipotle chiles and adobo sauce
- 4 sun dried tomatoes in sauce
- 5 garlic, chopped
- 1 chopped onion
- 3 tsp extra virgin oil
- 1 lb shrimp-21 to 25 count 1/2 cup white wine
- Steak Ingredients:
- 2 cups Grilled Tomatillo Salsa (recipe follows)
- 1 pound boneless top sirloin steak, trimmed of fat
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon coarse kosher salt, or to taste
- Freshly ground pepper to taste
- Tomatillo Salsa Ingredients:
- 1 pound tomatillos, husked and rinsed (see Ingredient note)
- 1 small red onion, cut into 1/2-inch-thick slices
- 2 jalapeno peppers
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar or cider vinegar
- 2 teaspoons dark brown sugar
- 1/8 teaspoon salt, or to taste
Method
- Shrimp Directions:
- Add extra virgin oil into a medium frying pan
- Saute onion until transulent about 2 minutes
- Add chopped garlic and saute another minute
- Add chopped tomatoes and chopped chipotle chiles and about 3 tsps of adobo sauce.
- Add white wine and let simmer until wine evaporates.
- When sauce is almost evaporated, add shrimp in 2 or 3 batchs and cooked until browned, about 2 min each side of shrimp.
- Steak Directions:
- Make Grilled Tomatillo Salsa
- Preheat grill to high
- Rub steak with oil; season both sides with salt and pepper. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the steak until cooked to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer it to a cutting board and let it rest for 5 minutes. Slice the steak thinly across the grain and serve with Grilled Tomatillo Salsa
- Tomatillo Salsa Directions:
- Preheat grill
- Grill tomatillos, onion slices and jalapenos, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes
- Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.
- Ingredient Note: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin. Look for them near the tomatoes in markets.
